for the pork meatballs
20g pine nuts
400g minced pork
40g Oscar Mayer bacon
1 small egg
a pinch of ground Cinnamon
1 ground clove
200g breadcrumbs
a little flour
Maldon sea salt
Freshly ground black pepper
for the pork meatballs
1. Slice the bacon very finely and in a large bowl, season and mix in with the other ingredients.
2. Roll into small balls ( 5cm diametre), roll and lightly coat with the flour.
3. Chill 9 for this recipe and freeze the rest.
3 strips of thick panceta, rind off
300g meaty pork ribs, 2.5cm
9 Pork meatballs
9 Pork meatballs
4 small morcilla de cebolla
250g potatoes/ swedes
2 large Valencian tomatoes
2 x 100mg sachets of saffron or 1 sachet of colourant
3/4 tsp pimentón
1 medium ripe tomato, grated
2 cloves of garlic
1 head of garlic
175g dried chickpeas
450g short grain rice
900ml good stock*
1. Soak the chickpeas overnight in about 500ml of cold water.
2. Drain the chickpeas and transfer them to saucepan with double the amount of water. Bring to the boil and simmer for about 45 minutes, or until al dente. Drain and reserve the liquid.
3. Cut the panceta into 2.5cm strips.
4. Heat the oil in the terracotta dish.
5. Season the meat and brown well, remove and put to one side.
6. In the same dish, salt and fry off the swede (needs longer) and potato to give them a colour and soften them a little; adding a little more oil if necessary. Remove and put to one side.
7. Finely chop the 2 cloves of garlic and gently fry, then add the pimenton followed by the grated tomato.
8. Put the stocks into a saucepan. Correct the seasoning, if necessary, and bring to the boil. Reduce to a gentle simmer and add the saffron. It will need 15 minutes to infuse well.
9. Preheat the oven to 220ºC
10. Add the rice, combine well and gently fry until almost translucent.
11. Add the chickpeas and combine.
12. Distribute the meats evenly throughout the rice mixture.
13. Cover with the swede, potato and halved tomatoes.
14. Gently press the garlic head into the centre.
15. Pour over the hot, infused stock; which should barely cover the ingredients. Place in the top third of the oven for 15 to 20 minutes.
16. Remove from the oven and leave to rest for 5 minutes.
17. Serve and enjoy.
* For the stock I used a mixture of homemade chicken stock (400ml), stock made from serrano ham (300ml) and the chickpea soaking liquid (seasoned)(200ml).
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