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???????? Full recipe in the description Ingredients (serves 4) 350 g rice ???? 7-8 saffron strands ???? 1.5 l chicken broth ???? 4 garlic cloves ???? 2 chicken thighs ???? 180 g pork ribs in pieces ???? 1-2 turnips ???? 8-10 green beans ???? 3 pieces of dried black pudding with onion ???? 10-12 mint leaves ???? 1 lemon ???? Salt ???? Pepper ????️ Olive oil ???? Preparation In a large pot, heat a good splash of olive oil. Cut the chicken thighs into large pieces and brown them together with the pork ribs, seasoning well so that the meat takes on flavour. Peel and crush the turnip so that it releases all its starch when cooking. Crush the garlic cloves and add them to the pot together with the turnip. Add a bay leaf and the green beans cut into three pieces. Pour the hot chicken stock into the pot, add the saffron threads and bring to the boil. Add the rice and cook over a medium heat for 18 minutes, stirring occasionally so that it does not stick. When there are five minutes left for the rice to be ready, prick the black pudding with a fork and add it to the pot so that it releases all its flavour. Adjust the salt and pepper. Just before serving, add the mint leaves and let it rest for 2-3 minutes so that the aromas mix well. Serve and squeeze a dash of lemon on top to give it that fresh, acidic touch that enhances all the flavors.