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jueves, 15 de diciembre de 2011

Arroz con Costra (serves 6)


1/2 lb (250 gr) ground lean pork or veal, or a mixture
1/2 cup (1 oz/30 gr) fresh bread crumb, soaked in milk or water to cover and then squeezed dry
1/4 cup (1 1/2 oz / 45 gr) ground almonds
3 tbsp chopped fresh flat-leaf parsley (italian)
1 egg
grated zest of 1 lemon
salt and pepper

1 red bell pepper
6 tbsp (3 fl oz / 90 ml) olive oil
3 cloves garlic, peeled but left whole
4 cups (32 fl oz / 1 lt) chicken stock
1 whole chicken breast, boned with skin intact and cut inti 1 inch (2,5 cm) pieces (about 1/2 lb / 250 gr)
1/2 lb (250 gr) pork, cut into 1 inch (2,5 cm) cubes
salt and freshly ground pepper to taste
1/4 lb (125 gr) thick-cut bacon, cut into 1/4 inch (6mm ) dice, or sweet pork sausage, sliced
2 cuos spanish medium grain rice such as Bomba o calasparra
1 cup (7 oz / 220 g) drained, cooked or canned chockpeas (garbanzo beans)
7 eggs
1/4 cup (2 fl oz / 60 ml) milk

Meatballs:  To make the meatballs, in a bowl, combine the ground pork and/or veal, bread crumbs, almonds, parsley, egg, lemon zest, salt and pepper.  Mix well and form into tiny meatballs each abour 1 inch (2,5 cm) in diameter.  Set aside.

Preheat a broiler (griller). Cut the bell peppers in half lengthwise and remove the stems, seeds, and ribs.
Place, cut sides down on a balking sheet.  Broil (grill) until the skin blackens and blisters.  Remove from the broiler, drape the pepper loosely with aluminum floi, and let cool for 10 minutes, then peel away the skin.  Place in blender or food processor and set aside.

Preheat oven to 350ºF (180ºC)

In a large ovenproof frying pan over low heat, warm the olive oil.  Add the garlic cloves and sauté until tender , 2-3 minutes.  Using a slotted spoon, transfer the garlic to the blender or food processor with the roasted red pepper.  Add 1/2 cup (4 fl oz / 125 ml) of the chicken stock and the process to form a smooth purée.  Set aside.
Sprinkle the chicken and pork pieces with salt and pepper.  Heat the oil remaining in the frying pan over high heat.  Add the chicken and brown well on all sides, 5-8 minutes.  Using the slotted spoon, transfer to a plate.  One at a time, brown the pork pieces, meatballs, and the bacon or sausage over high heat in the same oil.  Set aside with the chicken.
Meanwhile, in a saucepan over high heat, bring the remaining 3 1/2 cups (28 fl os / 875 ml ) stock to a boil, then reduce the heat to low to maintain a bare simmer.  When you have finished briwning the meats, add the rice to the oil remaining in the frying pan over medium  heat.  Stir well, then add the reserved pepper purée and cook for a few minutes until well blended.  Add the simmering cstock, the chickpeas, and the meats.  Bring ro a boil, reduce the heat to low, and cook uncovered, stirring often, until the flavors are blended and some of the liquid is absorbed, about 7 minutes.  Trabsfer to the oven and bake, uncovered, until most of the liquid is absorbed, about 10 minutes. (if making shead, stop at this point.  Cover and refrigerate until ready to serve.  reheat in a 375ºF (165ºC) oven until warmed through, then continue as directed)
In a bowl, whisk together the eggs and milk until blended.  Por the egg mixture evenly over the rice.  Raise the oven temperature to 500ºF (260ºC) and continue to bake until top is browned, 5-8 minutes (if the top fails to brown after 8 minutes and the pan es flameproof, slip it under the broiler for a few minutes until browned.)
Remove from the oven and let stand for 10 minutes before serving, the serve directly from the pan.

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