This is an arrós al forn that I cooked over the weekend. I used some of the leftovers of a puchero (meat and vegetables stew) plus the mandatory pieces of pork meat and panceta (sort of like bacon, but thicker and non smoked). I also used the broth of the stew instead of water, which makes it so much tastier.
At the point where I was frying the meat, after pouring the chickpeas and the rice, I poured in the fry-pan about one cup of coffee of brandy (as well as the cinnamon, later). First time I use brandy and it does enhance the taste most positively.
Traditionally, the garlic goes entire (one whole head) without peeling on the center of the rice. But I prefer to use only a few cloves spread in the rice.
The black sausages that you see there are blood and onion sausages. We usually put pieces of meat sausages too.
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'Dardanidae duri, quae uos a stirpe parentum
prima tulit tellus, eadem uos ubere laeto
accipiet reduces. Antiquam exquirite matrem:
hic domus Aeneae cunctis dominabitur oris,
et nati natorum, et qui nascentur ab illis.'
We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light.
–Plato–
'Many people, I believe, wish for a society where faith, decency, pro-life convictions and national self-determination within Europe can flourish; and not be swallowed up in a dictatorial EU bureaucracy.'
–Gerry McGeough, Irish Nationalist and POW–