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Our friends at bar Ardoka in Hondarribia give a demonstration of how to prepare another of their delicious pintxos. This time, a creation of which the key ingredient is rice - cooked in local cider! A perfect recipe for this time of year. If you fancy having a go, watch the video and follow these instructions - easy peasy!

Ingredients:

Tramezzino bread baked into a cylindrical form
Rice cooked in cider
Crunchy cider wafer (optional)
Cream, cheese and cod sauce
Oil, garlic and parsley sauce

How to prepare:

Start by mixing the cider rice with the cream, cheese and cod sauce and cook together in a frying pan.

Add some salt. Bring to the boil.

Once the rice and sauce are heated, put the first layer of rice on a plate; lay the tramezzino bread on the top.

Fill the cylindrical bread with more of the rice mixture.

As a final touch, stick the crunchy cider wafer into the preparation.

To decorate, drizzle the oil, garlic and parsley sauce over the top followed by a reduction of modena vinegar.

Eat and enjoy with a fresh, cool bottle of cider...