Arroz de Panceta y Costilla de cerdo 
Rice with Pork Belly and Pork Ribs
Cooking Instructions
- 1
Dice the pepper and onion. Slice the garlic cloves.
- 2
Cut the sausages into 3/4-inch pieces. Dice the pork belly into 1/2-inch cubes. Season everything, including the pork ribs, with salt and pepper.
- 3
In a pot, heat the beef broth with the saffron strands.
- 4
In a paella pan, heat 4-5 tablespoons of olive oil. Once hot, add the meat (sausages, ribs, and pork belly).
- 5
Once the meat is browned, add the onion, garlic, and pepper. Add a little salt. Stir well until all ingredients are cooked. After about 5 minutes, add the sweet paprika (alternative: spicy paprika or smoked paprika).
- 6
Peel and chop the tomatoes, then add them to the paella pan. Let cook for about 5 minutes, adding a little more oil if necessary.
- 7
Prepare the rice, peas, and artichokes.
- 8
Once the ingredients in the paella pan are well cooked, increase the heat and add the rice. Stir to toast the rice.
- 9
Add the broth, peas, and artichokes. Let cook over medium heat for about 13-14 minutes.
- 10
After this time, increase the heat and cook for 1-2 minutes to evaporate all the broth and toast the bottom. Then remove from heat and let rest for about 5 minutes.
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