← Nouns Cooking · Spanish

Ingredients

• 5 tbsp Olive oil
• 400 g pork spare ribs, chopped into small pieces (ask the butcher)
• 150 g pork belly, cut into thick slices
• 2 morcillas (onion black pudding), cut into thick slices
• 1 whole head of garlic, loose papery skin rubbed off
• 1 medium potato, peeled and cut into 1 cm slices
• 2 Tomato, 1 grated, 1 sliced
• 1 tsp sweet smoked paprika (pimentón dulce)
• 300 g paella rice (bomba or calasparra)
• 1 can tin of chickpeas (400 g), drained
• 750 ml hot chicken stock
• 1 pinch Saffron
• Salt

Method

1. Heat the oven to 220°C (425°F). Stir the saffron into the hot stock and season it well with salt.
2. Heat the oil in a large frying pan over medium-high heat. Brown the ribs and pork belly for 8–10 min, turning, until golden. Add the garlic head and the potato slices and fry for 5 min, turning the potatoes once. Fry the morcilla for just 1 minute a side, then lift everything out.
3. Add the grated tomato and paprika to the oily pan and cook for 3 min until thick, then stir in the rice for 1 minute.
4. Spread the rice and chickpeas in a shallow ovenproof dish (a 30 cm earthenware cazuela is traditional). Arrange the ribs, belly and potato over the top, put the garlic head in the middle, then add the morcilla and tomato slices.
5. Pour the hot stock evenly over the rice, then bake for 20 min, until the rice has absorbed the liquid, is tender and the top is golden.
6. Rest for 5 min before serving straight from the dish, letting everyone squeeze out a few soft garlic cloves.

Tips

• Morcilla and many black puddings contain bread or cereal; check the label if you need it gluten-free.
• Leftover cocido broth is the classic stock here and gives the richest flavour.
• Cool leftover rice within 1 hour, keep it in the fridge and eat it within a day, reheating until piping hot.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Directo al Paladar Foods & Wines from Spain