Rice with ribs, chestnuts and meatballs

I am always curious to see which dishes of our gastronomy attract the attention of foreign professionals in the field;

This hearty mixture of meat and rice is one of those chosen by the journalist and writer Claudia Roden in her book

De ella The Food of Spain

.

It is an Andalusian recipe in which the cereal is accompanied by ribs, meatballs, chestnuts and is rounded off with the sweet touch of raisins, which is cinematic.

Complete enough to serve as a single dish, making meatballs is always a bit laborious, although it is a golden opportunity for the family to help you.

Put them to work, because the family that cooks together stays together (and if there is no way, you can always use pieces of sausage or sausage).

Difficulty:

As with all rice, give it just the right amount

Ingredients

For 4 people

For the pork meatballs

• 500 g minced pork

• 1 crumb of bread

• 4 tablespoons of milk

• 1 egg

• ½ teaspoon ground cinnamon

• Chopped parsley to taste

• Salt and pepper to taste

• Olive oil for frying

For the rice and ribs

• 50 ml olive oil

• 8 pork ribs (about 600-700 g, bone-in)

• 1 onion

• 3 garlic cloves

• 1 pinch of saffron

• 1 teaspoon sweet paprika

• 300 g of tomato (natural or crushed canned)

• 50 g raisins

• 1 liter of water

• Salt to taste

• 300 g of chestnuts packed naturally

• 400 g round grain rice for paella

Instructions

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