Meat paella

Ingredients for 4 servings:

• 1 cup olive oil
• 2 black puddings or chorizo
• 250 g chicken breast
• 250 g pork ribs or loin
• 1 ½ tsp salt
• 1 tsp sweet paprika powder
• 2 tomatoes, peeled
• 1 g saffron
• 1 garlic clove(s)
• 1 bell pepper(s)
• 1 onion(s)
• 1 jar broad beans, optional
• 8 eggs
• 2 cups rice

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Rice with crust

Heat olive oil in a large, high-sided frying pan or wok. Dice the chicken breast, cut the sausages into four equal pieces, season with salt and pepper, and fry in the pan along with the pork ribs or loin. Remove from the pan and set aside. Chop the onion and bell pepper and sauté in the pan along with the whole garlic bulb and more olive oil. If you like broad beans, add them now. Add a little water or chicken stock (alternatively, chicken stock), salt, paprika, tomatoes, and the saffron and simmer gently. Stir in two cups of rice, gradually adding more water or chicken stock, and simmer until the rice is tender but not mushy and has completely absorbed the liquid. The rice should not burn. The amount of water or stock depends on the type of rice used. Arroz Bomba is ideal. Add the meat prepared in the first step and stir everything together. Transfer from the pan to an ovenproof dish. Whisk eight eggs, add a little salt and pepper, and chopped parsley. Pour over the paella and place in a preheated oven at 180 degrees Celsius on the middle rack. Bake for 10 to 15 minutes, until a golden brown crust forms. Let rest for at least 15 minutes, then slice and serve.