Ladrillo de Valencia

Background and History

The Ladrillo de Valencia, translating to "Valencia Brick," is a savory and visually striking dish that takes its inspiration from the rich traditions of Spanish cuisine. Rooted deeply in Valencia's fertile regions, known for their rice and fresh produce, this dish exemplifies the culinary diversity and innovation Spain's eastern coast is renowned for. Historically, Valencia is celebrated not just for its vibrant culture and history but also as the birthplace of the renowned paella. The Ladrillo de Valencia carries forward this tradition by utilizing a combination of pork, red bell peppers, tomatoes, and other fresh ingredients to create a beautifully layered dish that visually resembles the brickwork for which it is named.

Ingredients

• Pork - 500g, shoulder cut for tenderness
• Red Bell Peppers - 2 large, roasted and skinned
• Tomatoes - 3 medium, diced
• Onions - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Olive Oil - 4 tbsp
• Paprika - 1 tsp
• Saffron threads - a pinch
• Bay Leaves - 2
• Almonds - 100g, blanched and sliced
• Parsley - a handful, chopped
• Salt and Black Pepper - to taste

Preparation

1. Begin by roasting the red bell peppers over an open flame or roasting them under a broiler until the skins are blackened and blistered. Place them in a covered bowl to steam for about 10 minutes. This process makes removing the skin easier.
2. Peel the skins off the red peppers, remove seeds, and cut them into thin strips. Set aside.
3. Dice the tomatoes and finely chop the onion. Mince the garlic.
4. In a large pan, heat olive oil over medium heat. Add the onions and garlic, sautéing until the onions become translucent.

Cooking Process

1. Add the pork to the pan, searing each side until browned. This aspect of cooking the meat develops a rich, caramelized flavor that forms the base of the dish.
2. Introduce the cut peppers and diced tomatoes into the pan. Stir the mixture to combine thoroughly, ensuring the flavors meld together harmoniously.
3. Season the mixture with paprika, a hint of saffron, and bay leaves. Salt and black pepper can be added to enhance the overall taste.
4. Cover the pan and reduce the heat to low, letting it simmer gently for about 45 minutes to an hour. It is vital to check occasionally, stirring to prevent it from sticking to the pan.
5. In the final 10 minutes, incorporate the sliced almonds, letting them cook into the sauce, adding a nutty depth to the flavor profile.
6. Sprinkle parsley over the top just before taking it off the heat. The fresh herbs will add a touch of brightness to the dish.

How to Enjoy

Before you begin eating, allow the Ladrillo de Valencia to rest for a few minutes, letting it cool slightly and allowing the flavors to settle. Pair this robust dish with a sliced crusty bread, which serves as the perfect tool to scoop up the luscious sauce. A glass of chilled Spanish beer or a vibrant Rioja wine will complement the dish beautifully, enhancing its complex flavors with every sip. The Ladrillo de Valencia is best enjoyed in a relaxed setting, surrounded by the company of beloved family and friends. Its exquisite presentation and unforgettable taste promise to leave a lasting impression on anyone fortunate enough to indulge in this Valencian gourmet specialty.

Final Notes

Cooking is an art that brings people together, and the Ladrillo de Valencia is a testament to that notion. This recipe allows you to explore not just the flavors of Spain but also the joy of culinary creation and sharing a table with others. Remember to savor each step of the process, from selecting your ingredients to mastering the cooking time, as it is all part of the experience that culminates in a dish that is truly more than just food; it is a piece of culture and love that spans generations.