A hearty dish of Valencian origins. Each ingredient plays its part in maximizing flavour. The chickpeas add body and texture, the pelota (meatball) is a tasty and intriguing addition, while the inclusion of white and black pudding seems excessive but really makes a difference.
preparation time 45 minutes, plus soaking the chickpeas overnight
cooking time about 21⁄2 hours
serves 6 to 8
Ingredients
250 g (8 oz) boned lamb, cut into chunks
2.75 litres (5 pints) cold water
75 g (3 oz) carrots, finely chopped
50 g (2 oz) onion, finely chopped
75 g (3 oz) celery, finely chopped
125 g (4 oz) turnips, finely chopped
5 garlic cloves, crushed
150 g (5 oz) chickpeas, soaked in cold water for 24 hours, then drained
1 bay leaf
1 bouquet garni (1 sprig of thyme, 3 sprigs of parsley, 1 bay leaf, all encased in 2 short lengths of celery and tied with string)
125 g (4 oz) black pudding, sliced
125 g (4 oz) white pudding, sliced
4 tablespoons olive oil
300 g (10 oz) long grain rice
4 saffron strands
salt and freshly ground black pepper
For the meatball
2 slices of white bread, toasted
175 g (6 oz) minced pork
2 garlic cloves, crushed
1 egg, lightly beaten
a pinch of allspice
50 g (2 oz) pine nuts
1 tablespoon chopped fresh parsley
1 Put the lamb in a large pan with the water, bring to the boil and then drain off the water. Add the same amount of cold water as before, bring to the boil and reduce the heat to a simmer.
2 Add the vegetables, 3 cloves of the garlic, the chickpeas, bay leaf and bouquet garni and simmer very gently for 45 minutes. Then add the black and white puddings and continue cooking for 10 minutes. Season with salt and pepper.
3 To make the meatball, put the toasted bread in a food processor and process to crumbs. Add the minced pork, garlic, egg, allspice, pine nuts and parsley. Season with salt and pepper and process briefly to combine. Remove and shape into a large ball.
4 Add the meatball to the lamb and simmer for about an hour, until the meatball is cooked and the chickpeas are tender. Carefully strain off the stock and set aside.
5 Preheat the oven to 180°C, 350°F, gas mark 4.
6 Heat the olive oil in a pan, add the remaining garlic and the rice and cook without colouring for 2 minutes. Add the saffron, moisten with a little of the stock and then add the lamb, chickpeas and vegetables (but not the meatball). Gently stir in about 900 ml (11⁄2 pints) of the stock.
7 Transfer the mixture to an ovenproof casserole dish. Slice the meatball and lay the slices on top. Cover and bake for about 15–20 minutes, until the rice is tender.
This dish originally would have been designed to make use of cooked meat left over from a previous meal and can be adapted accordingly.