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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: a celery
150 g pig lean meat
50 g salted bacon
400 g rice
1 egg
1 dl oil or 100 gr of pig shortening
2 cloves of garlic
some strands of dry saffron
2 spoonfuls of grated white bread crumbs
powdered cinnamon,
parsley
2 flour
He/she puts on to the fire a pot with about three liters of water, and he/she throws in her the lamb meat and the pig ear, cut to pieces not very big; when it begins to be boiled it scums and the chickpeas are added, the parsnip, the turnip, the celery, peeled and cut in slices, and the salt. When this meats are half cooked they incorporate the Catalan sausages it informs, two balls made with the pig lean meat and the bacon.
The balls are made going the meat by the processor of meat and adding the bread crumb, the beaten egg, salt, cinnamon, pepper and chopped parsley.
He/she cooks slowly until being everything totally cooked, finishing off their seasoning with the saffron.
In a pan of mud, with the oil and setting to the fire, the garlics are fried itched to those that one adds subsequently, the rice that is braised during some seconds with the oil. Then the components of the cooked pot are added (Catalan sausages and meat balls intersect in slices and they are reserved), and the broth, calculating double quantity of this that of rice.
He/she puts on to alive fire, and he/she leaves decreasing as the cooking advances. It is rectified of salt. The cooking ends in the oven, so that it is grated well, not without before to place for above the slices of Catalan sausages, the balls, cut, and some chopped parsley. Total cooking about twenty minutes. To allow it to rest about three minutes and to serve.
This is a Valenciann dish
Contributor: Esther Pérez Solsona
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