Arroz espanhol de forno

Ingredientes

• 2 cups (400 gr) white rice
• 500 gr pork ribs
• 250 gr bacon
• 2 (350gr) morcillas (black pudding)
• 1 garlic cloves
• 3 ripe tomatoes
• 1 potato
• 3 cups (750ml) Beef broth
• 1 can chickpeas
• 1 teaspoon paprika
• 1 teaspoon Saffron threads
• Salt and pepper to taste
• 1/2 cup (120ml) Oil for cooking

Modo de preparo

1. 1

   In a frying pan, fry the bacon and...: In a frying pan, fry the bacon and pork with the minced garlic and set aside.

2. 2

   Wash, peel and cut the potato. Also, fry...: Wash, peel and cut the potato. Also, fry it like "sealing it" in the pan. Do the same with the black pudding without letting it break.

3. 3

   In the same pan, put the saffron. Add...: In the same pan, put the saffron. Add the tomato (cut or grated) and let the tomato water evaporate to add the paprika, stir so it doesn't burn.

4. 4

   Put the rice and cook with the other...: Put the rice and cook with the other ingredients. Add the chickpeas (draining the excess water from the can) and cook it all together.

5. 5

   Place the meat with the potato and the...: Place the meat with the potato and the garlic in an oven-safe casserole and add the fried rice.

6. 6

   Bring the broth to a boil and when...: Bring the broth to a boil and when it is ready add it to the rice. Put the rice in the oven with ribs and chickpeas and cook at 210°C for 25 minutes.

7. 7

   Check the rice, when it has the texture...: Check the rice, when it has the texture and crust that you like, you can serve it hot.