Creamy Iberian bomba (short-grain rice)

Preparation

For the broth

Cook the previously-bleached ham bone in a saucepan until the water volume is reduced by half. Strain and set aside.

For the rice

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.

Final touches and presentation

Once the broth has completely evaporated, remove from the heat and add the butter and diced Cinco Jotas ham. Mix everything gently and serve.