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Recipe of Caldoso Rice with Chickpeas

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

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