The preparation
Step 1:
First, prepare the chicken stock. Simply pour the water into a saucepan, quarter the onion, dice the celery, peel the carrot and bring to the boil with the remaining ingredients, such as the bay leaf, parsley, chicken bones and oil, and season with salt to taste. Simmer on a low heat for approx. 1 hour. Then pour the stock through a sieve.
Step 2:
Heat the olive oil in a large frying pan. Add the whole garlic bulb to the pan and fry on both sides with the pork ribs, sprinkling a little salt over them. Reduce the heat to medium.
Step 3:
Peel and halve the potatoes. Then remove the meat and set aside. Next, fry the potatoes and remove them, followed by the black pudding and bacon. Cut the tomato into 4 slices, fry briefly and remove.
Step 4:
Then add the rice and paprika powder to the pan and fry in the olive oil for 3-4 minutes. Stir continuously.
Step 5:
Preheat the oven to 200 degrees Celsius (top and bottom heat). Place the rice in a baking dish and add all the other ingredients on top of the rice. Then mix everything together evenly. Place the garlic in the middle. Pour the stock over the top and place in the oven. Bake for approx. 40-45 minutes. Done!
