Ingredients (4 People):
400 g of macaroni
200 g of sausage
200 g of pork rib
200 g of cut rabbit
100 g of peas
3 tomatoes
1 onion
1 garlic clove
1 l. chicken stock
Laurel
Olive oil
Salt
Pepper
Paprika
For the spicy sauce
2 cloves of garlic
0.01 g saffron threads Safrà del Montsec (6-8 threads)
A fistful of toasted almonds
Parsley
Preparation:
Season the meat and put to one side. Grate the tomatoes and add a spoonful of paprika, and put aside.
Heat an earthenware casserole on a low flame. When it is hot, raise the flame and pour in a generous amount of olive oil, add the meat and the sausages cut into cubes, leave to cook until it is well done. Add the onion and chopped garlic. Leave for 3 minutes until the onion browns, adding the tomato, stir well, cover and leave for 5-8 minutes on a medium-low flame. Add the peas, stock and one or two laurel leaves, when it starts boiling add the macaroni, stir a little and leave to cook (8-10 minutes).
Meanwhile you can prepare the spicy sauce. Peel the toasted almonds and place them in a mortar. Place a little fresh parsley, the threads of saffron, a pinch of salt, and two peeled and chopped garlic cloves. Grind until it is fine.
Pour a couple of spoons of stock from the macaroni into the spicy sauce mix to dissolve it a little. Half way through the cooking, pour in the sauce mix. Finally turn off the stove, cover the casserole and leave to rest for between 5 and 10 minutes before serving.
