Crusted Paella with Pork, Chicken, and Sausage

Serves 4

Ingredients:

2/3 cup canned chickpeas (reserve the liquid)

About 3 cups chicken broth

1/8 teaspoon crumbled thread saffron

1/4 pound boneless chicken, preferably thigh meat, cut in 1/2-inch cubes

1/4 pound lean boneless pork loin, cut in 1/2-inch cubes

Kosher or sea salt

Freshly ground pepper

4 tablespoons olive oil

1/4  pound sausage, preferably bratwurst, cut on the diagonal in 1/2-inch slices

1 small onion, finely chopped

1 large clove garlic, minced

1/2  red bell pepper

1 small to medium tomato, finely chopped

1 tablespoon minced parsley

1/4 teaspoon sweet paprika, preferably Spanish smoked

1¾ cups of Spanish or Arborio short-grained rice

4 eggs

Directions:

Drain the chickpeas and combine the liquid with the chicken broth and saffron to make 3½ cups. Mash half the chickpeas through the strainer into the broth mixture. Keep the broth hot over the lowest heat.

Preheat the oven to 400F for the gas oven, 450F for electric.

Sprinkle the chicken and pork all over with salt and pepper. Heat the oil in a paella pan that measures about 13 inches at its widest point (or in a casserole of a similar size). Sauté the chicken, pork, and sausage until lightly browned (they should not be fully cooked). Remove to a warm platter. Add the onion, garlic, and red pepper and sauté until lightly softened. Add the tomato and parsley, and cook 2 minutes more. Stir in the paprika, then add the rice and coat well with the pan mixture.

Add the hot broth to the pan and bring to a boil. Taste for salt and stir in the remaining half of the chickpeas and the reserved chicken and pork (the sausage will be added later). Continue to boil, stirring occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice, about 5 minutes.

Transfer to the oven for 10-12 minutes in a gas oven, 15-20 minutes electric, until the rice is almost al dente. Remove from the oven.

Raise the temperature of the oven to 550F. In a small bowl, beat the eggs well with a fork, adding a little salt. Pour the egg over the rice and garnish with sausage. Return to the oven for about 10 minutes, until the egg coating is golden brown. Remove to a warm spot and let sit, uncovered, for 5 minutes. To serve, cut in wedges and transfer to individual plated using a metal spatula.