Ingredients

• Short-grain rice (80g per person)
• Fresh pancetta, sliced
• Chopped pork ribs (250g)
• Onion blood sausage (1 per person)
• Canned chickpeas
• Crushed tomatoes
• Paprika
• Saffron (or food colouring)
• One potato
• One tomato
• One head of garlic
• Oven-safe earthenware pot
• Chicken or beef broth (1-liter carton)
• Salt
• Oil

Steps

Heat oil in a very hot skillet. Add the diced pancetta and the ribs, and fry them until they are golden brown.

As the meat cooks through, remove the pieces and transfer them to the earthenware pot.

In the same skillet, fry the blood sausages, turning them over once. Remove the blood sausages after a few minutes and add them to the earthenware pot.

In the same skillet again, now empty of meat, add the jar of chickpeas and half a can of crushed tomatoes.

Let it reduce, and when almost all the water has evaporated, add the paprika and the saffron or food coloring.

Stir a couple of times with the spatula, then immediately add the rice. Continue stirring for a few minutes, until the rice takes on some color and the tomato is incorporated into it.

Remove the rice and add it to the earthenware pot.

Peel the potato and cut it into slices. Slice the tomato as well. In a clean skillet, heat the potato slices (without cooking them all the way through) until they’re slightly golden. Remove them and place them on top of the rice in the clay pot.

Heat the chopped tomato in the skillet, turning it over once, and add it to the clay pot on top of the rice.

Make a horizontal cut in the head of garlic and place it in the center of the clay pot.

Turn on the oven and let it preheat with only the bottom element on high.

In a pot, heat the chicken or beef broth until it reduces to about 800 ml (depending on the rice, the ratio should be roughly 1 part rice to 2 parts broth).

Season the broth with salt until it’s slightly salty. When it begins to boil, pour the broth into the earthenware pot.

Place the pot in the oven and let it cook until the broth has reduced, about 20 minutes after the broth starts boiling again.

Remove the pot from the oven and let it cool.