Arroz a la pobre

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Ingredients :

4 c. of uncooked long-grain rice
6 c. of meat stock
4 c. of water
1/4 k. of pork meat
1/4 k. of native sweet sausages
1 k. of mussels
1/4 k. of sweet peas
1/4 k. of carrots
1-225 g. can of skinned sweet whole pimientoes
1 head of garlic, peeled, crushed and finely minced
2 onions
4 tomatoes
1/4 c. of olive oil
1/2 c. of tomato paste
1 tsp. of dried basil
1 bay leaf
1/2 tsp. of dried rosemary
1/4 tsp. of crushed dried oregano
salt and pepper
1 tbsp. vegetable cooking oil

Cooking procedure :

Soak the mussels in cold water for at least 8 hours in the refrigerator. Rinse and pull out the beards.

Cook the rice using the 4 c. of meat stock and 4 c. of water. Cool.

Steam the mussels (or cook in the oven) until the shells open. Cool and remove the empty half shell.

Cut the pork meat into 1″ x 1″ cubes. Season with salt and pepper.

Roughly chop the pimientoes, reserving the liquid. Finely chop the onions and tomatoes. Cut the carrots and sausages into cubes, about the size of the peas.

Heat a heavy skillet. Pour in the vegetable oil and fry the pork cubes until lightly browned. Set aside. Lightly fry the carrots for about a minute. Transfer to a plate and set aside. Over high heat, fry the sausage cubes until they start to brown. Transfer to a plate and set aside.

Drain all the oil from the skillet. Pour in the olive oil. Saute the garlic until lightly browned. Add the onions, tomatoes, peas, bay leaf, basil, rosemary, oregano and pimientoes. Cook until the vegetables are soft. Pour in the remaining meat stock. Stir in the tomato paste. Season with salt and pepper. Bring to a soft boil. Set the heat to low and add the rice in 3-4 batches, stirring well after each addition. Adjust the seasonings, if necessary. Cook until the rice is heated through. Return the rest of the cooked ingredients to the skillet–carrots, sausages and pork–stirring to distribute them evenly. Lastly, add the mussels in half shells. Stir lightly to prevent the mussel meat from falling off the shell.

Serve hot.

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