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On their way to the Dientes de Navarino, hikers are charmed by magnificent views over Beagle Channel.

Arroz con morcilla

Rice with Black Pudding

Not all, who stroll around at the feet of the Dientes de Navarino, do necessarily think of blood sausage. But when the eye of Hektor Maille did glide over the width of Beagle Channel, the morcillas came to his mind, that he had seen pending in the shop of Puerto Williams, where he had received the latest message from Aral. At the same time he recalled a recipe on a greasy bit of paper, tucked on the fridge of the kitchen in his dwelling. That were strange ideas for such a heroic view – but Beagle was too much of a beautiful name for a sausage. The taste of this dish depends entierly on the quality of the blood sausage that is used.

Ingredients for 4 persons

150 g rice (best is a polished middle-corn rice such as Diri Benis, Arborio, Carnaroli, Vialone etc.)

1 tablespoon olive oil

2 dl white wine, dry

2 dl chicken broth (poss. some more)

1 black pudding of about 120 to 150 gm, peeled and chopped

4 pods garlic, finely chopped

1 onion, finely chopped

1 onion, peeled and sliced into four

2 tomatoes, finely chopped

2 fresh, red chillies

2 teaspoons black pepper, ground

salt

Preparation

  1. Mix rice and olive oil and heat in a pan over medium heat, stirring constantly until the grains are really hot but still white, not tanned. 
    The temperature of the grains can best be checked with the outside of the hand, which seems much more sensitive to temperature than the inside.
  2. Add white wine and chicken broth, black pudding, garlic, onions, tomatoes, chili and pepper. Stir well, bring to boil briefly, reduce heat and simmer without lid for about 15 to 18 minutes (certain varieties of rice take some more time). Stir often, especially towards the end of the cooking time. When the mixture appears too dry, stir in a little extra broth or water. At the end, the rice should still have a little bite and the whole dish should have viscous consistency (it continues to thicken even without heat).
  3. Season with salt, stir, remove from heat, cover and allow to soak for about 5 minutes before serving.

How much bite the rice grains shall have depends on one's own taste. Who prefers them soft, can add a little more liquid and extend the cooking time by up to 5 or 10 minutes. – The rice can be varied in many ways. For example one can add small pieces of liver, some ham or smoked bacon. You can also cook it with a branch of thyme, drizzle some lemon over the rice at the end or sprinkle with parsley. – You can add extra-flavor to the dish by frying onions and garlic in some olive oil – thanks to the Maillard reaction this will add some roasted notes.

The red chili peppers make a nice contrast to the dark brown color of the rice.
HOIO's menu-test for Episode 13 of «Mission Kaki», October 16, 2010 in Paris 16. Oktober 2010 in Paris with Lena Eriksson und Joe Chitti.

More about the travel adventure of Secret Agent Hektor Maille:

In a hut in Puerto Williams, the last settlement on the American continent, Hektor Maille prepared a menu following recipes he found in his rustic dwelling - two things that simply did not jell with each other:

First Publication: 30-9-2010

Modifications: 27-1-2011, 20-6-2011, 15-11-2011, 18-12-2011