Spanish Pasta with Meats

Remove the bone from the chicken thighs and cut off any excess skin, cut into quarters and season well with salt and pepper. Cook over a medium heat in some olive oil in a frying pan until golden brown and well cooked. Take out the pan and put to one side.

Trim any fat/sinew from the pork fillet and cut into thick slices. Season on both sides with salt and pepper, put into the frying pan and cook until tender. Take out the pan and put to one side.

Add the sausages to the frying pan and cook until cooked and brown. Take out the pan and allow to cool for a bit. Then cut into slices and add to the other meats  Picture  .

Use a large shallow pan to actually prepare the dish like a paella dish. Peel and chop an onion, remove the pith from the red pepper and cut into thin strips, and peel two or three garlic cloves. Put the onion and red pepper into the cooking dish along with a couple of tablespoonfuls of olive oil and soften over a lowish heat. Crush the garlic and add to the onion mixture.

Meanwhile put the tomatoes into boiling water, take out, remove the skin, discard the seeds and add to the onion mixture when ready. Cook over a medium heat and crush the tomatoes from time to time with a wooden spoon. When you have a rough sauce, add the pasta and the peas about three quarters of the stock. Simmer for about five minutes.

Season the pasta with salt and fresh black pepper, stir in the cooked meat, add some more stock to cover, cover the dish with foil and cover with a lid if you have one and simmer over a low heat for about fifteen minutes. Meanwhile chop the parsley to produce a couple of tablespoonfuls and grind the saffron in a pestle and mortar.

When ready, uncover and check that the pasta is more or less done, if not recover and cook for a few more minutes. Stir the saffron into the mixture and sprinkle over the parsley  Picture  .

Serve in warm bowls and enjoy  Zoom  .