Paella with leftover cocido

Ingredients

• 600 g of rice
• One-quarter of a cooked chicken
• 1 black pudding (morcilla)
• 1 chorizo sausage
• 150 g of bacon
• 1 handful of cooked chickpeas
• 100 g of fresh green peas
• 1 grilled bell pepper
• 150 ml of extra virgin olive oil
• 1 small onion
• Beef broth (twice the volume of rice)
• One beautiful tomato
• A few saffron stigmas
• Half a clove of garlic
• One bunch of parsley
• salt

In a frying pan, heat half of the oil and cook the chopped onion for about 5 minutes until browned.

Add the chopped, seeded tomatoes, and let them simmer while stirring with a spatula to break them down.

After 5 to 10 minutes, transfer this sofrito to a food processor and blend until smooth. Then, pour it into the paella pan along with the remaining oil, and cook over medium heat.

When it’s hot, add the diced bacon and chicken, and half of the chickpeas, then the rice. Stir with a wooden spoon and pour in the hot broth. Shake the paella pan gently to distribute the ingredients evenly.

Mince the garlic, parsley, and saffron in a mortar with a pinch of salt, then mix with 2 tablespoons of warm water and pour into the paella, stirring quickly.

Cook for about 15 minutes. Once the broth has reduced, add the green peas, the remaining chickpeas, the chorizo, and the sliced and diced bell peppers. Continue cooking until the rice has absorbed all the broth (approximately 20 minutes, depending on the type of rice).

Remove the paella from the heat and place it on a damp cloth for 5 minutes before serving.