18 November 2012

Cazuela Rice with Pork Ribs & Morcilla

cazuela rice dish
Cazuela rice is a popular recipe in Spain all year round, in the winter however this dish can be a real warmer depending on the ingredients chosen. For this cazuela rice recipe we have used pork ribs and spicy black pudding (morcilla 'picante') to make this a deliciously filling meal. The terracotta cazuela used for this recipe was a large 30cm dish which offers just the right depth similar to a paella pan to make great rice based dishes.

Ingredients:
400g paella rice
500g pork ribs, cut into small pieces
3 Spanish black puddings, cut in half
2 medium potatoes, peeled and cut into chunks
2 medium ripe tomatoes, chopped
1 bulb of garlic, cut in half
1 teaspoon sweet smoked paprika
1 litre chicken stock
olive oil
salt

How to make:
1. In a large cazuela, heat about 1/2 cup of olive oil and fry the pork ribs along with the garlic until the ribs are browned all over.
2. Add the potatoes and the tomatoes and cook for 5 minutes more.
3. Add the black pudding, cook for five more minutes and then add the rice, stirring well to fully mix together, then add the paprika and the stock. Season and stir.
4. Place the cazuela in a preheated oven to 200 degrees and cook for 20-30 minutes.
5. Remove from the oven, leave to rest for 5 minutes covered with foil and then serve.
  

1 comment:

inma martinez said...

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