From Spanish – over 150 mouthwatering step-by-step recipes
350 grams of Paella Rice
3 tablespoons of olive oil
Salt and ground black pepper
200 grams of chorizo or butifarra sausage
2 tomatoes, peeled, seeded and chopped
175 grams of lean cubed pork
175 grams of skinless, boneless chicken breast, cut into chunks
1 litre or 4 cups of of hot chicken stock
Pinch of saffron threads
150 grams of cooked chickpeas
6 large eggs
Preheat the oven to 190 celsius or gas mark 5. Heat the oil in a flameproof casserole and fry the sausage until browned. Add the tomatoes and fry until reduced. Stir in the pork and chicken pieces and cook for 2-3 minutes and until the meat is lightly browned. Keep stirring.
Add the rice to the pan and stir over the heat for a further minute. Then pour in the hot stock. Add the saffron, season to taste, and stir well. Bring to the boil and then lower the heat. Add the chickpeas. Cover the casserole tightly with the lid and cook over a low heat for around 20 minutes or until the rice is tender.
Beat the eggs with a little water and a pinch of salt and pour over the rice. Place the casserole, uncovered, in the oven and cook for about 10 minutes, until the eggs have set and browned slightly on top.
Maybe it’s the Chinese in me but I love rice and noodle recipes. Always heart warming to tuck into a huge bowl of rice.