How to make
Soak the red dried pepper in a little water (cut/crushed into pieces), along with one clove of garlic (halved). Once hydrated, puree or mash along with the water (it doesn't have to be a smooth mixture).
Heat the olive oil over high heat and seal the pepper-rubbed meat on all sides briefly, then take it out and cover it with aluminum foil.
Chop the onion and green pepper and peel the second clove of garlic and crush it slightly, by pressing it with the broad part of a knife. Leave the mushrooms whole if they are small, if not - cut them into pieces. Stew the vegetables over medium heat in the olive oil from frying the meat for about 10 minutes.
Add the paprika, turmeric and bay leaf, stir for seconds and immediately pour the mixture over the grated tomatoes. Act quickly, so that the pepper doesn't burn. Cook briefly, until it remains in fat, then pour in the wine and add the meat and crushed red pepper and garlic. Mix well and leave everything to flavor well for 4-5 minutes.
Pour 1 liter of hot water or broth, it should cover the meat well, so add more, if needed. Add as much salt as you like and cook for about 1 hour on medium heat with a lid on.
Once it's ready, check if the liquid has reduced a lot (when cooking under a lid it shouldn't have), if you decide, add a little water and pour the rice. The quantities given in the recipe are for rice:liquid ratio-1:4. But even if there is more than the broth, don't worry, the goal of this dish is to have some liquid, not to absorb all of it in the rice. It should not be luke a soup, nor should it be too thick.
Boil for 16 minutes on medium to low heat with the lid on. After this time, remove it from the heat and do not remove the lid for about 8 minutes, then serve immediately, by sprinkling each portion with chopped fresh parsley.
Note: If the dish is left for too long before serving, there is a risk, that the rice will absorb the liquid anyway, which is not desirable, because the effect will be lost and it may swell.
Use a good brand of rice, it's very important! The most suitable for this type of dishes is bomba rice - it has the ability to absorb water 3 times its volume. In this recipe, we want to have a more liquid dish, so the ratio is 1:4.
Enjoy your meal!
