Ingredients
- 4 tbsp olive oil
- 6 country-style pork spareribs
- 3 pork sausage
- 6 chicken drumsticks
- 4 cup beef stock or chicken stock
- 2 tomato, peeled and chopped
- salt
- pepper
- 1 tsp sweet paprika
- 2 cup medium-grain Spanish rice or risotto rice
- 11/2 cup canned chickpeas, drained
- 5 large egg, lightly beaten
Directions
Heat the oil in a wide ovenproof casserole over medium heat. Add the spareribs or chops, sausages, and chicken and brown them all over medium-high heat, turning oc- casionally. Take out the sausages and ribs or chops as soon as they are lightly browned, but cook the drumsticks for 20 minutes, turning often.
Meanwhile, bring the stock (or water and bouillon cubes) to a boil in a saucepan.
Add the tomatoes to the casserole and season with salt and pepper and the pimentón (or paprika) and cook 5 min- utes over medium heat. Stir in the rice and the chickpeas, if using, with a wooden spoon. Pour in the stock and re- turn the sausages, cut in half, the spareribs or chops, and the drumsticks to the casserole, stirring to distribute the rice and meats evenly. Add salt, taking into consideration the saltiness of the stock. Bring to a boil, then simmer over low heat, without stirring, for 5 minutes.
Bake the casserole, uncovered, in a preheated 400°F oven for 15 minutes, or until the rice is almost tender.
Season the eggs with a little salt and pour evenly over the top of the rice. Bake for another 15 minutes, or until the eggs are firm.
Recipe from The Food of Spain by Claudia Roden/Ecco, an imprint of HarperCollins, 2011.
