Paella with Pine Nut Meatballs, Sausage, and Potatoes

Name: Paella with Pine Nut Meatballs, Sausage, and Potatoes (Arros Amb Mandonguilles)
Yield: Serves 4 or 5 as a main course
Cuisine: Spanish
Ingredients: 1 small onion, chopped; 8 medium-size garlic cloves, chopped, plus 1 whole small garlic head, outer layer of skin removed; 4 ounces fully cooked morcilla without rice or other blood sausage (see Note), cut into thick slices; 6 medium-size plum tomatoes; 3 quartered, 3 cut in half and grated, skins discarded; 5 tablespoons extra-virgin olive oil; 4 ounces fully cooked morcilla without rice or other blood sausage (see Note), cut into thick slices; 1 large pinch of saffron, pulverized in a mortar and steeped in 2 tablespoons very hot water; 1 large pinch of saffron, pulverized in a mortar and steeped in 2 tablespoons very hot water; 3 tablespoons minced fresh flat-leaf parsley; Pine Nut–Studded Meatballs; 1½ cups short- to medium-grain rice; 1 fresh rosemary sprig; 8 medium-size garlic cloves, chopped, plus 1 whole small garlic head, outer layer of skin removed; 1 large pinch of cayenne; ½ pound skinless, boneless chicken thighs, or boned country-style pork ribs, cut into 1-inch chunks; ½ pound skinless, boneless chicken thighs, or boned country-style pork ribs, cut into 1-inch chunks; 1 large red bell pepper, cored, seeded, and cut into 1-inch dice; 3 very small all-purpose boiling potatoes (about 2 inches in diameter), peeled and halved, then each half cut into 4 wedges; ½ pound skinless, boneless chicken thighs, or boned country-style pork ribs, cut into 1-inch chunks; About 4½ cups chicken stock or broth (more if using bomba rice); 1½ teaspoons smoked sweet Spanish paprika; About 4½ cups chicken stock or broth (more if using bomba rice); About 4½ cups chicken stock or broth (more if using bomba rice); Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper

Arros Amb Mandonguilles

Preparation info

Serves
4 or 5
as a main course

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

On a chilly night, few things hit the spot better than this rib-sticking paella from Alicante, which teams rice with pine nut–studded meat-balls, potatoes, tomato quarters, chunks of chicken or pork, and slices of morcilla (blood sausage). If morcilla isn’t your thing, use another sausage, such as chorizo or fresh pork sausage. The meatballs take only minutes to prepare (make them before you start the paella), but feel free to omit them and increase the amount of chicken or po

Ingredients

Europe
Spain
Main course
Mediterranean

Ingredients

Method