Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | bomba rice | 400 g | 544 kcal11g protein · 119g carbs · 1g fat | Buy |
| 2 | cooked chickpeas | 150 g | 575 kcal32g protein · 91g carbs · 10g fat · 0g fibre | Buy |
| 3 | pork ribs | 500 g | 970 kcal132g protein · 0g carbs · 44g fat | Buy |
| 4 | pork belly | 200 g | 1023 kcal21g protein · 0g carbs · 106g fat | Buy |
| 5 | blood sausages | 0 g | — | Buy |
| 6 | medium potato | 1 piece | 164 kcal4g protein · 37g carbs · 0g fat | Buy |
| 7 | large tomato | 1 piece | 22 kcal1g protein · 5g carbs · 0g fat | Buy |
| 8 | whole garlic head | 0 g | — | Buy |
| 9 | crushed tomatoes | 100 g | 18 kcal1g protein · 4g carbs · 0g fat | Buy |
| 10 | extra virgin olive oil | 50 ml | 442 kcal0g protein · 0g carbs · 50g fat | Buy |
| 11 | hot broth | 800 ml | 1067 kcal16g protein · 160g carbs · 43g fat | Buy |
| 12 | sweet paprika | 1 tsp | 14 kcal1g protein · 3g carbs · 1g fat | Buy |
| 13 | A few saffron threads | 0 g | — | Buy |
| 14 | Salt to taste | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Directions
Preheat the oven to 220°C (428°F), using both upper and lower heat.
Peel the potato and cut it into 1 cm thick slices. Set aside.
In a clay casserole (oven-safe), heat the olive oil over medium-high heat. Brown the pork ribs and pork belly until golden and crispy. Remove and set aside.
In the same oil, lightly fry the potato slices until golden. Remove and set aside.
Sear the blood sausages for a few minutes, being careful not to break them. Remove and set aside.
Stir the sweet paprika into the remaining oil, mixing quickly to avoid burning. Add the crushed tomatoes and cook until the oil separates from the sauce.
Mix in the cooked chickpeas and rice, stirring for a couple of minutes so the rice absorbs the flavors.
Return the pork ribs, pork belly, and potato slices to the casserole, evenly distributing them over the rice. Place the whole garlic head in the center and arrange the blood sausages and tomato slices on top.
Pour the hot broth into the casserole, ensuring it covers all ingredients. Add the saffron threads and adjust the salt if needed.
Bake in the preheated oven for 20-25 minutes, or until the rice has absorbed all the broth and is tender.
Once done, remove from the oven and let the baked rice rest, covered with a clean cloth, for 5 minutes before serving.
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