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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: In a pot with water, the beans throw, the elements of the pig, the turnips
and some salt. He/she allows to cook in a slow and continuous way.
As meats and sausages are cooked, they are taken out of the broth and they
allow to cool down a little to be able to them to cut to pieces.
When in the pot they are only the beans and the turnips, with the broth,
this of salt is rectified and, arrived the moment, is added the rice, and
some saffron.
When the rice is to a little more than half cooking, they are added the
meats and cut sausages and, once finished the cooking, this exquisite
strong plate of rice is served that should be with a lot of stock.
Contributor: Esther Pérez Solsona
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