From @tesa.cuina's kitchen in Spain. 
Baked Rice with Asturian Chorizo and Ontinyent Sausages
The base for this rice is the same as in my other recipes, but often, when family comes over, I make this variation because they love it.
Baked Rice with Asturian Chorizo and Ontinyent Sausages
The base for this rice is the same as in my other recipes, but often, when family comes over, I make this variation because they love it.
Open in Cookpad AppSteps
- 1
Prepare all the ingredients. In the photo, you'll see canned chickpeas, which is an option. Personally, I prefer frozen chickpeas—they're convenient, cook perfectly, and don't dry out like canned ones.
- 2
Brown the pork ribs and place them in a pressure cooker with 4 cups (about 1 liter) of water, one onion, a pinch of turmeric or food coloring, and salt. Cook for 60 minutes. Cool the pressure cooker, remove the ribs, and place them in a clay baking dish.
- 3
Measure the rice. Lightly toast it in a skillet (to nacarar), then add it to the baking dish. Add the rest of the ingredients: prick the sausages with a fork, prick the blood sausage as well so it doesn't fall apart, and slice the Asturian chorizo into thick rounds.
- 4
Add the chickpeas, slice the tomato and add it, and finally add the potato, sliced not too thick. Measure the broth—use twice as much liquid as rice, so 4 cups (about 950 ml). If you use a different measure, just keep the 2:1 ratio.
- 5
Bake at 400°F (200°C) until it starts to boil, with heat from below and fan if available, then lower to 350°F (180°C) and bake for another 25–30 minutes.
- 6
Let the rice rest for a few minutes before serving so it loosens up. Enjoy!
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