Name: Baked Rice with Black Sausage and Valencian Meatballs
Yield: Serves 8
Cuisine: Spain
Ingredients: Valencian Meatballs with Pine Nuts and Golden Raisins; ½ pound morcilla or black sausage (see Mail Order Sources), preferably made with onions, sliced on the diagonal; 1 medium Yukon Gold potato, peeled and diced; 3 tablespoons extra virgin olive oil; 1 pound country-style pork ribs, bone in and cracked in half; 4 small ripe tomatoes, halved and gently squeezed to remove the seeds; ½ teaspoon sweet Spanish paprika; Salt and freshly ground pepper; ¼ teaspoon saffron threads; Pinches of grated nutmeg; 1 small onion, chopped; 1 whole head of garlic, scrubbed; 1 cup cooked chickpeas; 2 cups (1 pound) Spanish rice, preferably bomba from Valencia (see Mail Order Sources)

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

For this prize-winning recipe—a stunning winter rice dish of meatballs, pork ribs, black sausage, potatoes, and chickpeas—I must thank Bertha Gilberta Ivañez, the cook at the Hosteria del Montsant in Jativa near Valencia.

“On Sundays, when I was growing up,” Bertha told me, “we would take this rice dish to the baker's oven before attending mass. You don't need to serve anything else, just a salad. And it's even better the next day, served at room temperature or reheated over boiling