Macarrones con Chorizo al Horno

Ingredients

• 400 gbomba rice
• 300 gpork ribs — cut into small pieces
• 2morcilla blood sausages — sliced
• 300 gcooked chickpeas
• 2potatoes — cut into thick rounds
• 1whole head garlic
• 2ripe tomatoes — halved
• 1 tbspsweet pimentón
• 900 mlpork broth — hot
• 80 mlextra virgin olive oil
• to tastefine sea salt

Method

1. In a wide casserole, heat 80 ml of extra virgin olive oil over medium-high heat. Add 300 g of pork ribs and brown them on all sides until they develop a deep golden crust. This will take about 5-7 minutes, and the aroma will be rich and savory. Once browned, remove the ribs from the casserole and set them aside.
2. In the same casserole, add 400 g of bomba rice to the remaining fat. Stir the rice continuously, allowing it to toast until it turns a light golden color and emits a nutty fragrance. This toasting process will help keep the rice grains separate and enhance the dish's flavor.
3. Return the browned pork ribs to the casserole with the toasted rice. Add 1 tbsp of sweet pimentón and stir to coat the rice and meat evenly. This step ensures that the pimentón infuses its smoky sweetness throughout the dish.
4. Pour in 900 ml of pork broth, ensuring it is hot to maintain the cooking temperature. Add 300 g of cooked chickpeas, 2 morcilla blood sausages (sliced), and 2 peeled and cubed potatoes. Nestle a whole head of garlic and 2 ripe tomatoes (halved) into the mixture. Season with fine sea salt to taste.
5. Bring the mixture to a gentle simmer. Cook until the rice is just tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking. The dish should have a slightly creamy texture, and the rice should be plump and flavorful.
6. Remove the casserole from the heat and let it rest for a few minutes. This resting period allows the flavors to meld and the rice to absorb any remaining liquid. Serve warm, optionally accompanied by alioli or grated cheese, according to regional preference.