We have been inspired to make today's recipe in a rice that we tried a few months ago in a rice restaurant in Madrid and that we loved. We found it very original to have chickpeas (yes, chickpeas!), and combined with rice and sausage is great rice.
Ingredients for 4 servings:
-13.5 oz of pump rice
- 8 chicken slices
- 10 white white sausages
- 3.5 oz of chickpeas
- 1/3 red pepper
- 1/3 green pepper
- 1/2 onion
- 4 ripe tomatoes
- 2 cloves of garlic
- 28 oz of chicken broth
- White wine
- Salt
- Ground black pepper
- Food coloring
- Olive oil
Recipe:
- Leave the chickpeas to soak the night before in a bowl of water.
- The next day, drain them and cook them in a pot with boiling water until they are soft. Drain and reserve them.
- Peel the garlic and onion and cut them into small squares.
- Wash the two peppers and tomatoes.
- Cut the peppers into strips.
- Crush the tomatoes in a glass suitable for the blender.
- Cut the white sausages vertically in half.
- In a paella pan with a good splash of olive oil, sauté the chicken and the sausages until golden.
- Reserve them on a plate.
- In the paella pan, with the same oil, sauté the red pepper, the green pepper, the onion and the garlic until everything is golden.
- Re-add the chicken and the white sausages to the paella pan.
- Add the crushed tomato and let it cook over medium heat until the tomato reduces.
- Add the rice and sauté for a minute all together.
- Pour the white wine and let the alcohol evaporate.
- Afterwards, add the cooked broth and cook the rice for 3 minutes over a high heat, then cook the rest over medium heat (about 17 minutes more).
- Sprinkle some salt and pepper to your liking, as well as the food coloring.
- Finally, add the chickpeas and let it cook all together.
Bon appétit!
No comments :
Post a Comment