Creamy Iberian bomba (short-grain rice)
100g diced CINCO JOTAS Iberian ham
2kg Ham bones
400g Bomba rice
3 Garlic cloves
1 pc. small shallot
4 pcs. Wild asparagus
A knob of butter
100g Iberian “Secreto” ham
10ml White wine
Olive oil (to taste)
2 Strands of saffron
Salt (to taste)
Cook the previously-bleached ham bone in a saucepan until the water volume is reduced by half. Strain and set aside.
Mix the chopped garlic, spring onion, two tablespoons of oil and pinch of salt in a saucepan. Once browned, add the wine and cook until reduced.
Add the diced Iberian “Secreto” ham with rice and sautée.
Add ham broth (twice the volume of the rice) and the saffron. Halfway through cooking, add the wild asparagus and stir slowly.
Once the broth has completely evaporated, remove from the heat and add the butter and diced Cinco Jotas ham. Mix everything gently and serve.