History or anecdote:

It is called “the Arroz Caldoso con Garbanzos”

Ingredients for 6 people:

• 3 pudding with Valencia onion (Morcillas de ceba)
• 250 g pieces of pork chops cut into pieces
• 100 g of Ventrèche
• 3 Longanisses
• 160 g chick peas
• 2 Artichokes cut into 4 or 8
• 3 Turnips
• Salt, saffron or food coloring
• 250 g of AOC rice from ValenciaAOC de Valencia
• 6 cl. olive oil
• 2.5 l of water

Recipe for Caldoso Rice with Chickpeas:

• Put the chickpeas to soak the day before.
• In a Puchero or Marmite or a pressure cooker add cold water.
• Arrange: all the meat, the chickpeas, the Ventrèche.
• Cook on low heat for about 20 minutes.
• In a frying pan, during this time, sauté in olive oil: Whole Garlic, Artichokes and Turnips.
• Pour the whole with the rest in the Puchero & cook on low heat for about 1 hour.
• Remove the pork to cut into a more presentable piece.
• Re-introduce it immediately with Onion Puddings and Longanisse.
• Add the saffron and add salt if necessary.
• Pour the whole rice in a boil.
• Cook for 15 to 18 minutes. Taste the holding of the rice, to know when to finish cooking.
• Serve and let stand a few minutes on the plates.

Variations:

I found recipes with:

• Pork knuckle: in addition to all other pieces.
• du Jarret de porc : en plus de tous les autres morceaux.
• 1 or 2 Blanquet: Valencian typical white pudding (nothing to do with the white pudding that we know in France)
• Pimentòn: to add at the end of the firing of the Garlic, Turnips & Artichokes..
• Black pepper

Video :

More information coming soon …

Links :

More information coming soon …