|250||gr. of white beans in soaking|
|400||gr. of pig hock|
|200||gr. of pig ear|
|a small foot of pig|
|100||gr of bacon|
|2||valencian black puddings (blood sausage)|
|6||or 8 turnips cut into pieces|
|400||gr. of rice|
|some strands of dry saffron|
|3 litres||of water|
In a pot with water, the beans throw, the elements of the pig, the turnips and some salt. He/she allows to cook in a slow and continuous way.
As meats and sausages are cooked, they are taken out of the broth and they allow to cool down a little to be able to them to cut to pieces.
When in the pot they are only the beans and the turnips, with the broth, this of salt is rectified and, arrived the moment, is added the rice, and some saffron.
When the rice is to a little more than half cooking, they are added the meats and cut sausages and, once finished the cooking, this exquisite strong plate of rice is served that should be with a lot of stock.
This is a Valenciann dish
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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