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Season the oxtail with salt, lightly dust with flour, and brown well in olive oil until golden on all sides
In the same pot, sweat the carrot, onion, leek greens, garlic, and tomato until lightly golden
Deglaze with ½ bottle of red wine and reduce until syrupy
Return the oxtail, cover with beef stock, and braise 4 hours over low heat (or 1 hour in a pressure cooker) until spoon-tender
Strain the liquid to create concentrated oxtail stock
Reduce half of the remaining stock by half, stir in 1–2 squares of dark chocolate, then mix in the cooked oxtail meat to create the stew and glaze
Cook onion and green pepper slowly in olive oil until soft and lightly golden to make sofrito
Stir in 2–3 spoonfuls of the oxtail stew into the sofrito
Add the bomba rice and toast for 1–2 minutes
Start adding the hot broth (300 g concentrated oxtail stock mixed with 600 g water) gradually, maintaining a gentle simmer and stirring occasionally
Cook for 16–18 minutes until rice is tender
Let it rest off the heat for 2 minutes
Plate the rice and spoon over the glossy oxtail glaze and extra pieces of meat