A traditional recipe that turns leftover stew into an exquisite dish full of flavour, ideal for making the most of the ingredients. Excellent cooking for making the most of the ingredients.
Ingredients (for 4 persons):
- 300 g rice
- 1 litre of stock (or chicken stock)
- 2 cooked chicken thighs (or leftover meat from the cooked chicken)
- 2 cooked sausages
- 1 black pudding
- 200 g cooked chickpeas
- 2 medium potatoes, sliced
- 1 whole head of garlic
- 2 ripe tomatoes, sliced
- 1 teaspoon sweet paprika
- Olive oil
- Salt to taste
Elaboration:
- Prepare leftovers: Shred the chicken thighs and cut the chorizo and black pudding into slices. Set aside with the cooked chickpeas.
- Prepare the potatoes: Peel and cut the potatoes into thin slices. Fry them lightly in a frying pan with a little olive oil until golden brown. Set aside.
- Sauté the rice: In a paella pan or ovenproof earthenware dish, heat a little olive oil. Fry the rice with the sweet paprika for 2-3 minutes, stirring so that it does not burn.
- Mount the plate: Place the tomato slices and potatoes evenly over the rice. Add the pieces of chicken, chorizo, black pudding and the chickpeas and spread them over the whole surface. Place the whole head of garlic in the centre.
- Add the stock: Pour the hot stock over the ingredients, making sure it covers the rice (the ratio is approximately 2 parts stock to 1 part rice). Adjust salt if necessary.
- Bake: Preheat the oven to 200 °C. Place the paella pan in the oven and cook for 20-25 minutes, or until the rice has absorbed the stock and is tender.
- Rest and serve: Remove the paella pan from the oven and leave to stand for 5 minutes before serving. Garnish with fresh parsley if desired.
Suggested presentation:
- Serve directly in the paella pan or earthenware casserole to preserve the tradition.
- Serve with a light green salad to balance the menu.
- Garnish with fresh tomato slices for an extra splash of colour.
Preparation time:
- Preparation: 20 minutes
- Cooking time: 25 minutes
- Total time: 45 minutes
Additional advice:
- You can use any leftover meat from the stew, such as beef or pork, to enrich the dish.
- If you prefer a drier rice, reduce the amount of stock slightly.
- For a more intense flavour, sauté the ingredients in the same paella pan before assembling the dish.
Nutritional information (approximate per serving):
- Calories: 450 kcal
- Protein: 20 g
- Fat: 15 g
- Carbohydrates: 55 g
- Sugars: 3 g
Enjoy an authentic baked rice with this recipe that turns leftovers into a delicacy. Go ahead and prepare it and share the flavour of tradition! 🍲🍽️
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