- 250 gr rice
- 300 gr morcilla
- 75 gr serrano or iberian ham
- 50 gr chorizo
- 50 gr olives
- 1 or 2 eggs
- 1 small onion
- 1 small carrot
- 1 tomato
- 2 or 3 garlic cloves
- 3 or 4 piquillo peppers
- 750 chicken or vegetables broth
- olive oil
Chop onion, garlic and carrot, and fry them in a pan with olive oil.
Chop ham and chorizo, and add them into the pan when the vegetables are poached. Stir it.
Add rice, saffron and salt, and fry them for 3 or 4 minutes.
Grate tomato and add it into the pan.
Stir it and pour the broth. When it starts boiling, reduce the heat.
Chop morcilla and peppers.
10 minutes later, place peppers, morcilla and olives on the rice.
Wait until the rice is almost cooked (around 8 more minutes). Then, break the egg on the center of the rice, cover the pan and wait for 2 or 3 minutes until the egg is cooked. Turn off the heat and let the rice settle a few minutes before serving.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.