Here is another very Calasparrian recipe for “arroz” featuring the staples: bacon, chorizo and Serrano ham, which the locals always have in the fridge.
RICE WITH CHICK PEAS – ARROZ CON GARBANZOS
You will need:
150gr dried chick peas – garbanzos
2 gr Calasparra rice – arroz
2 potatoes – patatas
1 carrrot – zanhoria
Garlic – ajo
1 tomato – tomate
1 Chorizo
100 gr Serrano ham – jamón serrano
1 onion – cebolla
Paprika – Pimentón dulce
100 bacon – panceta
Olive oil – aceite de oliva
Saffron – azafrán
Salt – sal
Parsley – perejil
Water – agua
Bay leaf – laurel
Method
Put the chick peas into soak in warm water and salt the night before you make this dish. Wash the chick peas and put them in a pressure cooker with salt for about 15 minutes.
Meanwhile slice the Chorizo, ham and bacon and chop the onion, garlic and carrot. Grate or chop the tomato, peel the potatoes and cut them in half.
Put a little oil in a pan and fry the Chorizo, ham and bacon. Scoop out with a slotted spoon and reserve and use the same oil to fry the garlic, carrot and the onion. When the onion is golden brown add the tomato and stir for several minutes over a medium flame until the tomato is well fried.
Fill a saucepan with enough water for the rice. Drain the chick peas and put them in the water with potato, bay leaf, salt, saffron and paprika. When the water boils add the rice and cook over a low heat for 25 minutes. When the rice is almost cooked add the tomato mixture and the fried meats to the pan and boil for a few minutes. Rest and serve.
