{"id":7553,"date":"2020-08-06T11:25:35","date_gmt":"2020-08-06T11:25:35","guid":{"rendered":"http:\/\/culinaryspain0.vl28466.dinaserver.com\/?p=7553"},"modified":"2024-04-16T12:37:35","modified_gmt":"2024-04-16T10:37:35","slug":"baked-san-martino-loin-with-brown-rice-and-soy-beans","status":"publish","type":"post","link":"https:\/\/www.culinaryspain.com\/en\/baked-san-martino-loin-with-brown-rice-and-soy-beans\/","title":{"rendered":"Baked San Marti\u00f1o loin with brown rice and soy beans"},"content":{"rendered":"<h2>Baked San Marti\u00f1o loin with brown rice and soy beans<\/h2>\n<p>What a pleasure to be able to take a <strong>baked San Marti\u00f1o loin with brown rice and soy beans <\/strong>super fresh brought directly from the fish market of La Coru\u00f1a!<\/p>\n<p>With confinement I have discovered a lot of wonderful home-based providers, among which are <a href=\"http:\/\/www.instagram.com\/mariscodospuntocero\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">MARISCO 2.0<\/a> that sends me home in 24 hours the fish, and sometimes seafood (heh, heh, on special occasions) super fresh! In addition, they have some spectacular specimens and varieties that are not usually available in supermarkets, like this San Marti\u00f1o, as they call it in Galicia, or <strong>San Pedro<\/strong> in other parts of Spain.<\/p>\n<p>It is a fish with a lot of gelatin and some fat (it reminds me of turbot) that is very grateful to the oven. So this is how I have done it, and I will explain how:<\/p>\n<p><strong>INGREDIENTS<\/strong>: ( 6 persons)<\/p>\n<ul>\n<li>1 <strong>San Marti\u00f1o or San Pedro<\/strong> of 1.4 kg<a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/FullSizeRender-3.jpg\"><img decoding=\"async\" class=\"alignright wp-image-7554\" title=\"Baked San Marti\u00f1o loin with brown rice and soy beans\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/FullSizeRender-3.jpg\" alt=\"Baked San Marti\u00f1o loin with brown rice and soy beans\" width=\"350\" height=\"467\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/FullSizeRender-3.jpg 1512w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/FullSizeRender-3-225x300.jpg 225w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/FullSizeRender-3-768x1024.jpg 768w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/FullSizeRender-3-1152x1536.jpg 1152w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><\/a><\/li>\n<li>3 cloves garlic<\/li>\n<li>Juice of a lemon<\/li>\n<li>Half a glass of white wine<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>200 gr of <strong>brown rice<\/strong><\/li>\n<li>100 gr of <strong>soybeans<\/strong><\/li>\n<li>100 gr of<strong> Iberian ham<\/strong><\/li>\n<li>Salt<\/li>\n<li>Soy sauce<\/li>\n<\/ul>\n<p><strong>STEP BY STEP RECIPE:<\/strong><\/p>\n<ol>\n<li>We put a pot with enough water to heat up to boiling point. Add a spoonful of salt and add the rice and let it boil over medium heat for 35 minutes, stirring from time to time (read the instructions on the rice package as it may vary from one to another).<\/li>\n<li>Meanwhile in another pot we do the same and boil the soy beans for 3 minutes and strain.<\/li>\n<li>Turn on the oven to preheat to 180\u00bac. <a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/Snapseed-21.jpg\"><img decoding=\"async\" class=\"alignright  wp-image-7555\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/Snapseed-21.jpg\" alt=\"Baked San Marti\u00f1o loin with brown rice and soy beans\" width=\"356\" height=\"445\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/Snapseed-21.jpg 1512w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/Snapseed-21-240x300.jpg 240w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/Snapseed-21-819x1024.jpg 819w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/Snapseed-21-768x960.jpg 768w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/08\/Snapseed-21-1229x1536.jpg 1229w\" sizes=\"(max-width: 356px) 100vw, 356px\" \/><\/a><\/li>\n<li>Peel the garlic and put them in a mortar, together with some fresh parsley leaves and crush them. Add the lemon juice, the vinegar, a dash of olive oil and a little salt and pepper. Stir.<\/li>\n<li>Chop the Iberian ham.<\/li>\n<li>Place the San Marti\u00f1o or San Pedro in a baking dish and wash well (and clean of viscera). With a sharp knife make diagonal slits in the fish but without reaching the skin on the back. Pour the mortar on top and put in the oven for 23 minutes (that is the time I left it, but it depends on each oven and if the fish weighs a little more or less). To know if it is done I take it out and with a knife and fork I open it a little bit and see if it is to my taste.<\/li>\n<li>After the rice has been cooked, strain it. In a frying pan pour a little olive oil, saut\u00e9 the rice, add the soy beans, 3 tablespoons of soy sauce and stir. Turn off the heat and add the chopped ham and stir.<\/li>\n<li>With the help of a knife, remove the loins of the San Marti\u00f1o, carefully removing the spine.<\/li>\n<li>On a plate put a portion of saut\u00e9ed brown rice, and on top the loin that you like and sprinkle with a little of the sauce on the tray, which is the juice that the fish has released along with the dressing.<\/li>\n<\/ol>\n<p>And ready to eat this <strong>Baked San Marti\u00f1o loin with brown rice and soy beans<\/strong>Do not forget to lick the head and bones, at least at home we love it because it has a lot of gelatin and it is divine:)  I hope you liked it a lot.<\/p>\n<p>I remind you that on my instagram <a href=\"http:\/\/www.instagram.com\/cocinayviajes\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">@cocinayviajes<\/a> you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.<\/p>\n<p>With all my love,<\/p>\n<p>Mireia Alum<\/p>","protected":false},"excerpt":{"rendered":"<p>Lomo de San Marti\u00f1o al horno con arroz integral y habas de soja Qu\u00e9 gozada poder tomar un lomo de San Marti\u00f1o al horno con arroz integral y habas de soja s\u00faper fresco tra\u00eddo directamente de la lonja de \u00a1La Coru\u00f1a! Con el confinamiento he descubierto un mont\u00f3n de proveedores a domicilio maravillosos,\u00a0 entre los [&hellip;]<\/p>","protected":false},"author":3,"featured_media":7555,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[354],"tags":[],"class_list":["post-7553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pescado"],"blocksy_meta":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lomo de San Marti\u00f1o al horno con arroz integral y habas de soja - Culinary Spain<\/title>\n<meta name=\"description\" content=\"Qu\u00e9 gozada poder tomar un lomo de San Marti\u00f1o al horno con arroz integral y habas de soja\u00a0s\u00faper fresco de la Coru\u00f1a\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.culinaryspain.com\/en\/baked-san-martino-loin-with-brown-rice-and-soy-beans\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lomo de San Marti\u00f1o al horno con arroz integral y habas de soja - 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