Rabo de Toro is a traditional Spanish dish that originated in the Andalusia region, located in the southern part of Spain. The dish is made with a bull's tail, a common ingredient in the region's cuisine due to the importance of bullfighting in Spanish culture.
The dish has its roots in the rural areas of Andalusia, where bullfighting was not just a sport but also an important source of meat for local communities. Bull's tail, which was considered a less desirable cut of meat, was often used to make hearty stews that could feed a large family or a group of workers.
Over time, Rabo de Toro became a popular dish in the region and was eventually adopted as a signature dish of Andalusian cuisine. Today, the dish can be found in many restaurants throughout Spain and other countries where Spanish cuisine is popular.
Incorporated into paella recipe, it’s turned out to be a mind-blowing variant. The tastes of stewy beef, tomatoes, olives and truffles predominate, truly impressing that distinctive “meat” character upon the tongue.
Paella de Rabo de Toro Recipe:
Ingredients:
1.5 lbs. bull's tail, cut into small pieces
2 cups Arborio rice
4 cups beef broth
1 cup dry white wine
1 onion, finely chopped
4 cloves garlic, minced
2 ripe tomatoes, peeled and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup truffle oil
Salt and pepper to taste
Olive oil
1/2 cup pitted green olives, chopped
Instructions:
Heat a large pot over medium-high heat and add enough olive oil to coat the bottom. When the oil is hot, add the bull's tail and brown on all sides. Remove the bull's tail from the pot and set aside.
In the same pot, sauté the onion and garlic until they are soft and fragrant. Add the chopped tomatoes, red and green bell peppers, and cook for 5 minutes.
Add the rice and stir well to coat with the vegetables. Pour in the white wine and cook until it has evaporated.
Add the beef broth, stir well, and bring to a boil. Reduce heat to low, cover the pot, and simmer for 15 minutes.
Add the bull's tail to the pot, cover again, and continue simmering for another 15 minutes or until the bull's tail is tender and the rice is cooked through. If needed, add more broth or water to the pot to ensure that the rice is fully cooked.
Once the rice is cooked, remove from heat and let it rest for 5 minutes.
Sprinkle the chopped olives, parsley and cilantro over the rice, drizzle with truffle oil, and season with salt and pepper to taste.
Serve the paella hot, garnished with additional chopped herbs and an additional drizzle of truffle oil, if desired.
Buen provecho!!!
