Rice with lentils

Ingredients for 4 servings:

• 1 kg pork ribs, meaty
• 400 g rice (paella)
• 2 red bell peppers
• 200 g peas
• 1 onion(s)
• 4 cloves garlic
• 1 liter chicken broth or meat broth
• some saffron threads, alternatively colorante or turmeric
• 1 tsp Paprika powder, hot if possible, Allspiceón de la Vera
• 4 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Rice with ribs

Brown the large cubes of salted and peppered ribs in olive oil until golden brown. Remove from the pan and set aside. In the same pan, add the very finely chopped onion, garlic, bell peppers, and peas. Sauté for about 7 minutes, then add the rice. After another 3 minutes, pour in the chicken stock and add the ribs, paprika, and the saffron threads (or substitute) soaked in a little water. Season with salt and pepper. Bring to a boil briefly, then simmer for about 20 minutes. Add a little more stock if necessary.