Arroz al Horno

INGREDIENTS

2 morcillas / Blood sausage

200g pork ribs

100g bacon

1 whole garlic

3 Tomatoes

2 medium potatoes

1 Can of chickpeas

680ml Chicken Broth

Saffron

360 g Bomba Rice

Olive oil

Salt

PREPARATION

1. Salt the meats to lock in moisture on both sides of the pork ribs and bacon. This can be done previously as the night before.

2. Grate one of the tomatoes. Cut the other two in half. For the garlic, just peel the exterior cape of it’s skin. Peel and cut the potatoes in thin but not too thin slices.

3. Heat the chicken broth at low temperature with a pinch of saffron to bring color and it’s floral taste.

4. Cover the bottom of the frying pan with a thick layer of olive oil in medium heat. Once hot, add the garlic. Follow by the ribs, is best to Start by cooking them fat side down, then the bacon all at medium high heat. Sear both sides. Once cooked remove the garlic, bacon and ribs from frying pan and into the crockpot. Cook the blood sausage until seared. Cook potatoes for 3 minutes on each side. Flash cook the tomatoes on the cut side down. Pour in the grated tomato add a sprinkle of pimenton De la Vera and let it absorb all the flavors left in the pan. Cook it for 5-10 minutes until all water has been evaporated.

5. Turn off the heat. Add the rice and mix with oil. Bring the rice to the crockpot, and cover with broth and chickpeas, then mix it all. For traditional placement, the garlic goes in the middle. Arrange the blood sausage and tomatoes across each other in a pinwheel. Fill in between with potatoes.

6. In a preheated oven to 392F. Place the crockpot inside the oven for 30 minutes. Finally grill/char surface for 5 minutes