| Arros Amb Fesols And Naps
250 gr. of white beans in soaking
400 gr. of pig hock
200 gr. of pig ear
a small foot of pig
100 gr of bacon
2 valencian black puddings (blood sausage)
2 white puddings
6 or 8 turnips cut into pieces
400 gr. of rice
some strands of dry saffron
3 l of water
salt
In a pot with water, the beans throw, the elements of the pig, the turnips
and some salt. He/she allows to cook in a slow and continuous way.
As meats and sausages are cooked, they are taken out of the broth and they
allow to cool down a little to be able to them to cut to pieces.
When in the pot they are only the beans and the turnips, with the broth,
this of salt is rectified and, arrived the moment, is added the rice, and
some saffron.
When the rice is to a little more than half cooking, they are added the
meats and cut sausages and, once finished the cooking, this exquisite
strong plate of rice is served that should be with a lot of stock.
This is a Valenciann dish. Yield: 4 servings
Contributor: Esther Pérez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000ºF.
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