THE GOLDEN SQUASH-SWELL

(Our Play on Spanish Pumpkin Rice)

THE GOLDEN SQUASH-SWELL

Ingredients: 300g Bomba rice, 300g Butternut squash (cubed tiny), 1 tsp Nutmeg, 1 tsp Saffron, 1 tsp Turmeric, 1 Onion (diced), 50g Butter...

Ingredients

  • 300g Bomba rice
  • 300g Butternut squash (cubed tiny)
  • 1 tsp Nutmeg
  • 1 tsp Saffron
  • 1 tsp Turmeric
  • 1 Onion (diced)
  • 50g Butter

Cooking Method

  1. The Architect Sauté onion and squash cubes in butter until the edges of the squash are caramelized.
  2. The Scorch Add the rice; toast for 2 minutes until translucent.
  3. The Bloom Add spices with a 50ml splash of stock; the heat will swell the saffron and nutmeg oils.
  4. The Swell Add 1L hot veg stock one ladle at a time, stirring until the squash melts into a golden cream.
  5. The Final Flourish Stir in raw manchego and crispy sage leaves.

Cuisine: Spanish

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