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Arros al Forn
My advise is: Be near the beach, wake up in the morning (not too early and not too late), prepare a good coffee and have it in your terrace or garden, listen to the crazy spring birdies songs and have deep breaths, get ready for a beach walk with your dogie, feel the sun in your face and body, enjoy the views and the clean air. Get back home with your batteries recharged!
Boleta is always the first to get a spring cold bath!
Ingredients for 4 servings: 300 grs of pork rib, 400 grs of boiled chickpeas, 300 grs of rice (arborio, extra or bomba type), 700 grs of stock, 1 big red tomatoe, 1 onion, 1 garlic head, 1 big potatoe, 2 morcillas (onion ones), 4 table spoons of grated tomatoe, 1 teaspoon of sweet red paprika, 6 saffrons strips, olive oil, and salt.
Originally this dish is cooked with the leftover's Cocido stock and chickpeas of the day before. Each Spanish Region has its own Cocido and I still haven't posted the Catalan, but some day I will. Since I didn't have any for this dish, I cooked my chickpeas with some onions, carrots, celery, pork bones and ham bones and water. When the chickpeas were tender I strained the stock and used it for this dish. If you want precise chickpeas cooking instructions, click here.
Take a medium skillet and fry in some olive oil (aprox 4 table spoons) the pork rib, when golden reserve. In the same oil, fry the potatoe cut as you see in the pictures, when golden reserve, fry the morcillas at low heat (don't want them to open), when half done reserve. Cut the bottom of the garlics' head and fry for 3 minutes aprox. Reserve.
In the same olive oil (add a bit more if you see there's no enough) add the chopped onion, when golden, add the grated tomatoe and the paprika and the saffron threads. Stir at medium heat until the water of the tomatoe disappears.
Heat the stock and make sure its boiling by the time you need it. Preheat oven at 200
Add the chickpeas into the skillet and stir for 1 minute at low heat.
Get your hearthenware dish ready. Pour the skillet's ingredients in and the rice, place the morcillas, potatoes, tomatoe and pork rib on it. Make sure the garlic head stays in the middle. Pour the stock over. Taste and add salt if necessary and place in the oven's middle rack. Bake for 20 minutes aprox. The time is always the ideal time, but each oven is different... keep an eye on it.
When the time is over, take away from the oven and let it rest for five minutes with a damp kitchen cloth over it.
I'm sending the dish and some spring warm breeze over to my dear friend Laurie from Mediterranean Cooking in Alaska
My Legume Love Affair. This event is the brainchild of Susan from The Well Seasoned Cook. A fantastic event, I must say! Please join in for legume recipes :D
Are you a legume addict? Just in case you don't have enough with My Legume Love Affair round-up, take a look at these other recipes:
Pork Cheeks with white Beans... Delicious, isn't that sauce irresistible?
[COLOR=black]Health care[/COLOR]
Boleta is always the first to get a spring cold bath!
Ingredients for 4 servings: 300 grs of pork rib, 400 grs of boiled chickpeas, 300 grs of rice (arborio, extra or bomba type), 700 grs of stock, 1 big red tomatoe, 1 onion, 1 garlic head, 1 big potatoe, 2 morcillas (onion ones), 4 table spoons of grated tomatoe, 1 teaspoon of sweet red paprika, 6 saffrons strips, olive oil, and salt.
Originally this dish is cooked with the leftover's Cocido stock and chickpeas of the day before. Each Spanish Region has its own Cocido and I still haven't posted the Catalan, but some day I will. Since I didn't have any for this dish, I cooked my chickpeas with some onions, carrots, celery, pork bones and ham bones and water. When the chickpeas were tender I strained the stock and used it for this dish. If you want precise chickpeas cooking instructions, click here.
Take a medium skillet and fry in some olive oil (aprox 4 table spoons) the pork rib, when golden reserve. In the same oil, fry the potatoe cut as you see in the pictures, when golden reserve, fry the morcillas at low heat (don't want them to open), when half done reserve. Cut the bottom of the garlics' head and fry for 3 minutes aprox. Reserve.
In the same olive oil (add a bit more if you see there's no enough) add the chopped onion, when golden, add the grated tomatoe and the paprika and the saffron threads. Stir at medium heat until the water of the tomatoe disappears.
Heat the stock and make sure its boiling by the time you need it. Preheat oven at 200
Add the chickpeas into the skillet and stir for 1 minute at low heat.
Get your hearthenware dish ready. Pour the skillet's ingredients in and the rice, place the morcillas, potatoes, tomatoe and pork rib on it. Make sure the garlic head stays in the middle. Pour the stock over. Taste and add salt if necessary and place in the oven's middle rack. Bake for 20 minutes aprox. The time is always the ideal time, but each oven is different... keep an eye on it.
When the time is over, take away from the oven and let it rest for five minutes with a damp kitchen cloth over it.
I'm sending the dish and some spring warm breeze over to my dear friend Laurie from Mediterranean Cooking in Alaska
My Legume Love Affair. This event is the brainchild of Susan from The Well Seasoned Cook. A fantastic event, I must say! Please join in for legume recipes :D
Are you a legume addict? Just in case you don't have enough with My Legume Love Affair round-up, take a look at these other recipes:
Pork Cheeks with white Beans... Delicious, isn't that sauce irresistible?
[COLOR=black]Health care[/COLOR]
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