Arroz Brut.

Ingredients:

1 to 1.5 Litre chicken stock ( homemade from roast chicken carcass is best or a good quality pre-made)

250g Pork belly, cut into 2cm pieces

2 Large chicken legs, cut into 8-10 pieces, bone left in or removed.

1 Onion, finely diced

3 Cloves of garlic,crushed and finely diced

100 g Mixed wild mushrooms, trimmed and cleaned

Roughly three handfuls of vegetables, a selection of anything seasonal or needs using up..eg… cauliflower, green beans, peas, sugar snaps, artichoke, carrot, courgette etc…

A pinch of ground cloves

A pinch of saffron strands

0.5 tsp Hot paprika

1.5 tsp Smoked paprika

Salt and pepper

1 Cinnamon stick

150g Short, medium or paella rice

• Pre heat an oven to 180 degrees C ( 350 degrees F) gas mark 4. Roast the chicken pieces until just cooked through, roughly 25 minutes.

• Heat a thick bottomed saucepan and add the pork belly, stir constantly, browning the meat for 5 minutes.

• Add the onions, there should be enough fat in the pan from the pork belly to fry the onion. Cook until the onion have softened.
• Add the garlic, ground cloves, both paprikas and the cinnamon stick and cook for a further two minutes.
• Add the saffron followed by the chicken stock, stir, season with a little salt and pepper simmer gently for 20 minutes, not letting the broth reduce.

• Add the rice and simmer for a further 10 minutes
• Add the chicken, vegetables, mushrooms and simmer for a further 10 minutes.
• The consistency should be somewhere between soup and paella, add a little more stock if required, check the seasoning and serve sprinkled with a little freshly chopped parsley and crusty bread.