48 hours before starting we have to put the chickpeas soak and we change the water every 8 hours (if we buy them, it is not necessary).
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make the forn: |
| Rice (100gr per person) 1kg pork rib 2 big potatoes 2 big tomatoes 1 head of garlic 1/2kg of chickpeas pepimenton sweet sazafran salt salt |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make the forn:
2. We put the oven to heat 200º.
3. We peel and cut the potatoes with not very thin slices.
4. We cut the tomatoes in half.
5. Sauté the rib in olive oil (5-10min) and when we almost added sweet paprika and stir for 1min (go carefully that it does not burn).
6. We take a flat mud casserole and we are putting inside the rib, tomatoes, rice, potatoes, chickpeas and garlic head, the latter in the center.
7. We put the water (normally the measure is twice the water
8. What rice, if we put two cups of four water rice).
9. Put salt and the Azafran.
10. We put it in the oven and wait until the water has been fully evaporated (normally in 15mmin).
11. In the area of Gandia (Valencia) they usually add a few minutes before removing the casserole, beaten eggs on top. This is called Arròs Amb Cosra.
