A Simple Paella without Fish

Name: A Simple Paella without Fish (Riz au costellous)
Yield: Serves 4
Cuisine: France
Ingredients: 4 meaty pork ribs (costellous) each cut in 3 pieces; 6 chicken thighs and drumsticks; 150 g hot chorizo, sliced; 250 ml chicken stock or water; 100 g Spanish rice (bomba or Calasparra); 1 red and 1 green pepper, roasted, skinned and sliced (p. 187); ½ tsp thyme; 4 large tomatoes, skinned, deseeded and chopped; pinch saffron; 1-2 tsp harissa or tomato purée; handful of green beans, cooked (optional); 12 black olives (optional); salt, pepper; 4 tbsp olive oil; 2-3 cloves garlic, sliced; 2 onions, chopped

Riz au costellous

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

Paella has become one of the staple foods of Languedoc, served at every fête, bullfight, and on every Sunday market throughout the region.

Joseph Delteil, born in the Aude, surrrealist author and friend of Henry Miller, Georges Brassens and Charles Trenet, in his amusing and poetic book La Cuisine Paléolithique, lays out his rules for making paella, none of which we can hope to follow.

The three secrets of paella...

1. T

Ingredients

Europe
France
Main course
Gluten-free
Mediterranean

Ingredients

Method