Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

300 gr of lean meat of lamb of
-the leg
200 gr. of pig ear
a valencian blood and onion
-sausage
two white catalan sausages
100 gr. of chickpeas in soaking
a parsnip and a turnip
-something bi; g, a celery t
150 gr. of pig lean meat
50 gr. of salted bacon
400 gr. of rice, an egg
a dl of oil or 100 gr of pig
- shorte; ning
two cloves of garlic, some
-strands; of dry saffron
two spoonfuls of grated
-white bread; crumb
powdered cinnamon, parsley
two spoonfuls of flour

He/she puts on to the fire a pot with about three liters of water, and
he/she throws in her the lamb meat and the pig ear, cut to pieces not very
big; when it begins to be boiled it scums and the chickpeas are added, the
parsnip, the turnip, the celery, peeled and cut in slices, and the salt.
When this meats are half cooked they incorporate the Catalan sausages it
informs, two balls made with the pig lean meat and the bacon.

The balls are made going the meat by the processor of meat and adding the
bread crumb, the beaten egg, salt, cinnamon, pepper and chopped parsley.

He/she cooks slowly until being everything totally cooked, finishing off
their seasoning with the saffron.

In a pan of mud, with the oil and setting to the fire, the garlics are
fried itched to those that one adds subsequently, the rice that is braised
during some seconds with the oil. Then the components of the cooked pot are
added (Catalan sausages and meat balls intersect in slices and they are
reserved), and the broth, calculating double quantity of this that of rice.

He/she puts on to alive fire, and he/she leaves decreasing as the cooking
advances. It is rectified of salt. The cooking ends in the oven, so that it
is grated well, not without before to place for above the slices of
Catalan sausages, the balls, cut, and some chopped parsley. Total cooking
about twenty minutes. To allow it to rest about three minutes and to serve.
This is a Valenciann dish

Contributor: Esther Pérez Solsona

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