Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients:
- 1 large potato
- 1 large ripe tomato
- 4 large cloves garlic
- 1 red pepper
- 3/4 lb lean pork
- 2 onion morcilla sausages (8 oz)
- 1 white butifarra sausage (1 lb)
- 6 Tbsp virgin olive oil
- 8 oz tomato sauce
- 12 oz beef broth
- 10 oz rice
- 1 Tbsp sweet Spanish paprika
Preparation:
This rice with morcillas recipe makes 4 servings.
First prepare vegetables and meat: Peel and slice the potato. Rinse and slice the tomato and red pepper. Peel the garlic cloves and leave whole. Cut the pork into small cubes between 1/2 to 1 inch squares. Slice the morcilla and butifarra sausages.
Pour 3 Tbsp olive oil into a large heavy bottom frying pan, covering the bottom. Heat on medium. When hot enough, sauté garlic, red pepper and pork cubes, browning on all sides. Add half the tomato sauce and stir, continuing to cook for 1-2 minutes. Pour in broth and stir. Simmer mixture for about 30 minutes. After 15 minutes, pre-heat the oven to 360F (180C).
While mixture is simmering, prepare the sausage and rice in a separate pan. In a paella pan, or a large, open frying pan or ceramic pot, heat 3 Tbsp olive oil and sauté sausage slices and paprika with the rest of tomato sauce and rice, stirring constantly.
Pour broth mixture into the pan with sausage and rice mixture. Stir in garbanzos, tomatoes and potatoes and bring to a boil. As soon as it boils, place in oven and bake for 15 minutes. Remove and serve.
