110 minutes
A rich and flavorful Andalusian dish featuring pork spareribs, chestnuts, and sweet raisins cooked with saffron-scented rice.
cups
Country-Style Pork Spareribs
each
Onion, finely chopped
each
Garlic Clove, crushed to a paste or finely chopped
each
Tomatoes, peeled and chopped
each
Saffron Threads
pinches
Pimentón Dulce
teaspoons
Dried Currants Or Raisins
cups
cups
to taste
Chestnuts, fresh peeled, defrosted frozen, or vacuum-packed
cups
Medium-Grain Spanish Paella Rice Or Risotto Rice
cups
Ground Pork
0 lb
Large egg, lightly beaten
each
Fresh Bread Crumbs, soaked in milk
tablespoons
cups
Finely Chopped Flat-Leaf Parsley
tablespoons
teaspoons
teaspoons
pinches
Flour
for dredging
for frying
1. Brown the Spareribs
Heat ¼ cup of olive oil in a large cazuela or casserole over medium heat. Add the country-style pork spareribs and sauté until lightly browned all over, about 10 to 12 minutes.
2. Cook Onions and Garlic
Add the finely chopped onion and crushed garlic to the pot. Sauté until the onion begins to color.
3. Add Tomatoes
Add the peeled and chopped tomatoes to the pot. Cook until the tomatoes reduce to a jammy sauce.
4. Add Spices and Stock
Stir in saffron threads, pimentón dulce, and dried currants or raisins. Pour in the chicken stock and bring to a gentle simmer. Cover and cook for 20 minutes.
5. Prepare Meatballs
In a bowl, mix together ground pork, lightly beaten egg, bread crumbs soaked in milk, chopped parsley, cinnamon, salt, and pepper. Form into small meatballs and dredge in flour.
6. Fry Meatballs
Heat olive or sunflower oil in a large skillet and fry the meatballs until lightly browned on all sides.
7. Add Chestnuts and Rice
Add chestnuts and rice to the simmering pot with the spareribs. Increase the heat to high and cook for 10 minutes, then reduce to low and cook for another 7 minutes.
8. Add Meatballs and Finish Cooking
Place the browned meatballs on top of the rice mixture. Cover the pot and cook for an additional 10 minutes.
Allow the spareribs to marinate overnight in the fridge, turning them at least once for even flavor penetration.
Cook them low and slow, covered to retain moisture, then uncover towards the end for caramelization.
Use high-quality, freshly ground spices for the marinade and seek out authentic Iberian pork if possible.
Let the spareribs rest for about 10 minutes before cutting to redistribute the juices.
Use quality short-grain rice like Bomba or Calasparra and toast in oil before adding liquid.
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