Oven-baked rice

Ingredients for 4 servings:

• 300 g rice
• 1 liter meat broth (pork broth)
• 200 g pork ribs
• 2 black puddings (onion black puddings, approx. 150 g each)
• 2 slices of pork belly
• 3 m.-large tomato(s)
• 150 g chickpeas, cooked
• 1 m.-sized potato(s)
• 1 bulb(s) garlic, whole
• 8 tbsp olive oil
• ½ tbsp paprika powder, sweet
• ½ tsp saffron
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 58 minutes

Spanish rice dish, cooked in the oven

Preheat the oven to 200°C (top/bottom heat). Have a round clay pot (approx. 30 cm diameter, shallow) or a casserole dish ready. Cook the chickpeas. Rinse them after they have come out of the can. Quarter 2 tomatoes and finely grate them. Slice 1 tomato. Peel the potato and cut into slices about 1 cm thick. Chop or slice the ribs and pork belly into pieces about 3-4 cm in size. Heat the olive oil with the whole garlic bulb in a pan. Fry the potato slices until lightly browned and not completely cooked, then drain on a plate lined with kitchen paper. First, fry the ribs in the same oil, season with salt, and let them crisp. Then add them to the clay pot. Repeat the process with the pork belly and black pudding, one after the other, and add them to the ribs. Add the grated tomato, paprika, and saffron to the oil with the garlic head and sauté. Add the rice and chickpeas and stir well until evenly distributed. Spread the mixture over the meat and smooth it down. Let it rest for 3 minutes, then carefully and evenly pour the meat broth over it. Arrange the fried potato slices and tomato slices decoratively on top of the rice. Place the garlic head in the center. Finish cooking in the oven. Depending on the size and depth of the dish, the cooking time can vary between 35 and 60 minutes. The rice is ready when it has completely absorbed the liquid. Serve with aioli.