Paella with beef “tapas”

Ingredients

• 600 g of rice
• A quarter of a chicken
• 1 black pudding
• 1 chorizo sausage
• 150 g of bacon
• A handful of chickpeas
• 100 g of fresh green peas
• 1 grilled bell pepper
• 150 ml of extra virgin olive oil
• 1 small onion
• The volume of vegetable stock is double that of rice.
• 1 fresh, large tomato
• a few strands of saffron
• 1/2 clove of garlic
• A small sprig of parsley
• salt

In a pan, add half of the oil paint and, once it’s heated, add the chopped onion. Cook for about 5 minutes.

Add the chopped tomatoes and remove the seeds. Simmer, mashing the mixture with the back of a spoon.

After 5 to 10 minutes, add the dried beans and return them to the pot. Then, pour the mixture into the paella with the remaining oil. The cooking time should be medium heat.

Once everything is prepared, add the bacon, the chopped chicken, and half of the chickpeas. Then, add the rice, mix it with a wooden spoon, and pour in the hot broth (without cooking it). Stir the paella to distribute the ingredients evenly.

In a mortar, finely chop the garlic, parsley, and saffron with a pinch of salt, then moisten with two tablespoons of warm water. Add this mixture to the paella and quickly mix with a wooden spoon.

Let it simmer for about 15 minutes. Once the broth has been absorbed, add the green peas, the remaining chickpeas, the chorizo, the sliced black sausages, and the strips of bell pepper, until the paella is cooked and the broth has been completely absorbed (this usually takes about 20 minutes, but it depends on the type of rice).

Once the rice is cooked and has absorbed all the broth, remove the paella from the heat. Place it on a damp plate for about 5 minutes before serving.