Trial 1: Chistorrado

Chistorrado

February 15, 2010 – Home – Couldn’t be satisfied with just one dish, so I followed up with a rice dish I absolutely love from Terry Selection. Still a far cry, but I’m getting close. Chistorrado gets its distinct flavor and color from the slices of chistorra I fried with the raw rice. Add flavor with bell pepper puree and stamen from faux saffron.

I’m trying to perfect the recipe, but I’m dangerously close – I suspect. Add a comment if you want to know how to get started on a Chistorrado recipe.

Just in: My aunt’s patient just gave her a small packet of REAL (US$1,000/pound) saffron! Can’t wait to make a sauce or paella from it. I die.