Clean the beroberes well washing them several times and leaving them two hours in water with fat salt to release the entire earth.
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| Ingredients to make rapts with rice: |
| 1 tablespoon sugar fat salt caldo sufficient (500 ml) un chorrito de Jerez strands of saffron |
Ingredients to make rapts with rice:
2. Peel and chop the onion and tomatoes, remove the seeds from the pepper and cut it.
3. Cut the ham into cubes and put it in a casserole with the onion and minced garlic clove; Add the bay leaf and gently save ten minutes.
4. Step 2 Add the peppers and tomato and season with a pinch of salt and another sugar.
5. Remove with a wooden spoon and leave five minutes.
6. Incorporate well-dragged beroberes and let them release water over medium heat, moving them from time to time, water with a drizzle of Jerez.
7. Step 3 In a saucepan heating the half-liter of vegetable broth by adding chopped parsley.
8. Wash the rice several times to remove starch, and drain.
9. Add to the casserole with the vegetables and remove with a spoon, fry for five minutes.
10. Water with the hot broth.
11. Take the strands of saffron and let cook uncovered over medium heat, until the rice is at its point (the broth will have consumed but will be juicy).
12. Cover with a cloth and let stand five minutes before serving it.
