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AGENDA
  • 3 June 2020
  • 13:00-13:30

“Arros amb conill” (Rice dish with rabbit meat) with Chef Ada Parellada & #GLFLive on food culture with Crop Trust


Recipe: Rice with Rabbit

Ingredients:

  • Meat broth
  • 1 rabbit, cut in small pieces
  • 1 rabbit liver
  • 400g rice
  • 1 large onion, chopped
  • 3 ripe tomatoes, sliced
  • 400g mushrooms, cleaned and cut
  • 1 garlic clove
  • 100ml white wine
  • 50g almonds
  • 50g hazelnuts
  • 1 bunch parsley

Directions:

  1. Prepare the meat broth by placing rabbit bones (alternatively calf or beef bones) on a baking tray, sprinkled with olive oil and  salt. Roast at 200ºC for half an hour.
  2. Meanwhile, add two onions, two carrots, four tomatoes and a head of garlic to an oven-proof pot, and add a good pour of white wine. Roast for
    another half an hour.
  3. Once slightly cooled, add the bones and drippings to the pot and cover with cold water. Bring to a boil, then cook on low heat for two hours.
  4. Strain the liquid to receive meat broth.
  5. In the pot to be used for cooking the rice, roast the rabbit liver with a good dash of oil over medium heat.
  6. Remove the liver into a mortar with the nuts, garlic and parsley leaves. Mash together and set aside (alternatively: use a food processor).
  7. Add olive oil to the pot the liver was roasted in. Salt and pepper the rabbit and roast it over high heat until golden.
  8. Add the chopped onion and cook on low heat until translucent, about ten minutes.
  9. Add the sliced tomatoes and continue to sauté. Then add the rice and increase the heat, stirring. Then add the mushrooms.
  10. Cover the rice mixture with hot broth. Cook on low heat for 12 minutes. Five minutes before it is ready, add the liver and spice mixture and dilute with white wine.
  11. Adjust the seasoning with salt and pepper.
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Chef Ada Parellada, Founder & Chef of Semproniana restaurant was born in an ancient “fonda”, a popular restaurant and hotel, run by a family, typical in Catalonia. The Fonda Europa has been run by Ada’s family since 1771. So, Ada grew up in between pans and sea-bass. She opened her first restaurant when she was 25 years old and has owned seven in total. Ada is a big supporter of local food from local producers. She has transformed her many restaurants over the years to adopt practices to end food waste. On June 3, learn how to cook an ancestral dish called  ‘arroz’ with Ada followed by a live discussion with Chef Ada and Crop Trusts’ Rodrigo Barrios, a Peruvian economist and current campaign manager for the Food Forever Initiative, a global campaign to raise awareness on the importance of safeguarding and using agricultural biodiversity for food and nutrition security. Join the session to receive Chef Ada’s ‘arroz con conejo’ recipe!

Cocina “Arroz con conejo catalán” con la chef Ada Parellada, y participa de una charla en vivo sobre cultura alimentaria con Crop Trust – Sesión en español

Ada Parellada, fundadora y chef del “Semproniana”, un famoso restaurante en Barcelona, nació en una antigua fonda dirigida por una familia tradicional de Cataluña. La “Fonda Europa” ha sido dirigida por la familia de Ada desde 1771. Así, la chef Ada creció entre sartenes y corvinas. Cuando tenía 25 años abrió su primer restaurante y desde entonces ha fundado otros siete.

La chef Ada es una gran defensora de la comida local y de los productores locales. Ella ha transformado sus restaurantes a lo largo de los años para adoptar prácticas que pongan fin al desperdicio de los alimentos.

Este 3 de junio, en una sesión en vivo y en español en el GLF, aprende con Ada a cocinar un plato ancestral catalán llamado ‘arroz’ y enseguida participa de una discusión en vivo con Ada y el economista peruano Rodrigo Barrios de Crop Trusts, quien dirige la campaña Food Forever Initiative (iniciativa alimentos para siempre) que busca promover conciencia mundial sobre la importancia de salvaguardar y utilizar la biodiversidad agrícola para la seguridad alimentaria y nutricional de las personas.

¡Únete a la sesión, aprende a cocinar “arroz con conejo” con Ada y sé parte de la discusión en vivo por un estilo de alimentación más sostenible para todos!

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