Hey #zampabloggers!
The dish that I bring you today is a challenge to the WHO and haterism report about processed meats, 'take now'scandal for the vegan lobby and an absolute headache for your conscience. Today I look towards Levante to attract you to my networks and I bring you a review of the typical baked rice but in its express version. So you have few excuses left to satisfy your appetite with crispy ribs, blood sausage, chickpeas, and a rice as honeyed as it is addictive.
The origin of this typical dish from Valencia is in the use of the remains of the Cooked, but as I am much more mainstream that all that, today's version will be achieved with barbecue leftovers from the night before.
Do not miss the step by step of this delight.
#bonprofit
- 2 glasses of rice
- 400 gr of chopped pork ribs
- 200 gr of chopped bacon
- 2 0 3 blood sausages (onion, rice or pumpkin)
- 1 Tomate
- 1 head of garlic
- 5 glasses of stew broth
- 300 gr of crushed tomato
- 1 jar of chickpeas
- We heat the stew broth, with a little salt and saffron,
- We salt and chop the bacon to fry it in a frying pan with oil, along with the pork ribs and the black pudding. (As we do with the remains of the barbecue, we skip this step)
- Sauté all the pieces of meat in the pan until it is well browned on all sides. We set aside and reserve.
- Taking advantage of the meat juices, we sauté the rice together with the chickpeas (drained) and the tomato. Let it 'cook' for about three minutes, sautéing and pour it all into a clay pot preferably or on a glass tray (as I have done).
- Then we add the meat, the garlic heads and a tomato cut in half, and finally we add the stew broth, REMEMBER for a glass of rice, we will add two of the stew broth.
- We program the oven at a temperature of at least 210-220 degrees. We wait for it to reach this temperature to introduce the casserole and cook for 20 minutes.