We have been inspired to make today's recipe in a rice that we tried a few months ago in a rice restaurant in Madrid and that we loved. We found it very original to have chickpeas (yes, chickpeas!), and combined with rice and sausage is great rice.
Ingredients for 4 servings:-13.5 oz of pump rice - 8 chicken slices- 10 white white sausages- 3.5 oz of chickpeas- 1/3 red pepper- 1/3 green pepper- 1/2 onion- 4 ripe tomatoes- 2 cloves of garlic- 28 oz of chicken broth- White wine- Salt- Ground black pepper- Food coloring- Olive oil
Recipe:- Leave the chickpeas to soak the night before in a bowl of water.- The next day, drain them and cook them in a pot with boiling water until they are soft. Drain and reserve them.- Peel the garlic and onion and cut them into small squares.- Wash the two peppers and tomatoes.- Cut the peppers into strips.- Crush the tomatoes in a glass suitable for the blender.- Cut the white sausages vertically in half.- In a paella pan with a good splash of olive oil, sauté the chicken and the sausages until golden.- Reserve them on a plate.- In the paella pan, with the same oil, sauté the red pepper, the green pepper, the onion and the garlic until everything is golden.- Re-add the chicken and the white sausages to the paella pan.- Add the crushed tomato and let it cook over medium heat until the tomato reduces.- Add the rice and sauté for a minute all together.- Pour the white wine and let the alcohol evaporate.- After...