Rice is enormously versatile, and can be prepared in a multitude of different ways. In this recipe, it’s used together with Iberian pancetta to enhance the flavour of the mussels. The fat from the pancetta combined with the starch from the rice and the touch of acidity added by the escabeche sauce make a Cava Reserva Brut the ideal companion to the dish.
We recommend freezing the pancetta to make it easier to slice.
Make sure that the stock is hot when you add it to the rice to keep the cooking temperature constant. Depending on the amount of stock used, the result will be a dry, creamy or caldoso (‘soupy’) rice.