Valencian baked rice

In a frying pan put a dash of oil and place the ribs and bacon (add salt) until browned on both sides. Set aside.

In the same oil, brown the potatoes. Set aside.

In an earthenware casserole (it is important that it is an earthenware casserole), add salt to taste at the bottom. Add the cooked and washed chickpeas, the reserved meat, the browned potatoes and the tomato. Add the rice and the water in proportion 2:1 (double of water than rice) and place the black pudding. Distribute everything well and decorate. Place a head of garlic in the center (quantity to taste).

In the oil left in the frying pan, add sweet paprika and cook it for 10 seconds and then add it to the casserole. We can add saffron (or substitute) to give color to the rice.

Check for salt and correct if necessary

Bake for 35 minutes at 180°, heat up and down with fan.