Ingredients
- 320 g round rice
- 300 g chopped pork rib
- 1 onion blood sausage
- 150 g cooked chickpeas
- 1 potato, sliced
- 1 tomato, sliced
- 1 head of garlic
- 700 g stew broth
- 50 g olive oil
- 1 teaspoon sweet paprika
- A few saffron threads
- Salt to taste
Step-by-step
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- Put the oil in the mixing bowl and brown the rib 8 min/Varoma/reverse/spoon speed; reserve.
- Add the paprika and the broth to the mixing bowl and set 5 min/100C/speed 1 to make the cooking broth.
- Dissolve the saffron in a little hot broth.
- Grease a clay pot and spread the rice, the chickpeas and the rib.
- Place on top the slices of potato, tomato, the blood sausage and the head of garlic in the center.
- Pour the hot broth with the saffron over the pot.
- Bake 40 min at 200C in the preheated oven without stirring.
- Check that the rice has absorbed the broth and the surface is golden.
- Let rest 5 min before serving directly in the pot.
Tips
- The clay pot gives the authentic flavor of this rice.
- Do not stir during baking so the surface stays golden.
- Take advantage of the broth from a stew from the day before.
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