Catalan Countryside Casserole

1. Sauté Chicken or Rabbit

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Season the chicken or rabbit pieces with salt and pepper, and sauté them until they are lightly browned and cooked through. Transfer the meat to a plate and set it aside.

2. Sauté Pork Chops and Sausages

In the same skillet, sauté the pork chops with a bit of salt and pepper until they are nicely browned. Remove them from the skillet and set them aside with the chicken or rabbit. Next, prick the pork sausages with a knife to prevent them from bursting, and sauté them until they are cooked through. Slice the sausages into thick pieces and set them aside with the other meats.

3. Cook Vegetables

In a wide casserole, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and cook until they are soft and fragrant.

4. Add Tomatoes and Seasonings

Add the chopped tomatoes, sugar, a pinch of salt, and the bay leaf to the casserole. Cook this mixture for about 10 minutes, allowing the tomatoes to break down and meld with the other vegetables.

5. Cook Pasta

Bring the chicken stock to a boil in a separate pot. Once the tomato mixture is ready, stir in the small macaroni, followed by the boiling stock and peas. Season with a bit more salt if necessary. Allow the pasta to cook until it is slightly undercooked.

6. Prepare Picada

Blend the toasted almonds or hazelnuts, garlic cloves, saffron threads, and parsley in a food processor until you have a coarse paste. Dilute this paste with a bit of the hot stock to make it easier to stir in.

7. Combine and Cook

Stir the picada into the pasta mixture, ensuring it is well incorporated. Return the chicken or rabbit pieces and sausage slices to the casserole, mixing them through the pasta. Lay the browned pork chops on top of the casserole, cover, and cook until the pasta is fully cooked and the meats are heated through.