Name: Albóndigas with rice and flat beans
Yield: 4
Ingredients: 1 Spanish onion; 180 gm each coarsely minced pork and veal; 2 tbsp each coarsely chopped oregano and flat-leaf parsley, plus extra to serve; 2 garlic cloves, finely chopped; 1½ tsp each ground sweet paprika and cumin; ½ tsp dried chilli flakes; 50 ml extra-virgin olive oil; 250 gm cherry tomatoes, halved; 200 gm (1 cup) Calasparra rice (see note); 600 ml hot chicken stock; 50 ml fino sherry; 100 gm flat beans, trimmed and cut into 2cm lengths

Ingredients

1 Spanish onion

180 gm each coarsely minced pork and veal

2 tbsp each coarsely chopped oregano and flat-leaf parsley, plus extra to serve

2 garlic cloves, finely chopped

1½ tsp each ground sweet paprika and cumin

½ tsp dried chilli flakes

50 ml extra-virgin olive oil

250 gm cherry tomatoes, halved

200 gm (1 cup) Calasparra rice (see note)

600 ml hot chicken stock

50 ml fino sherry

100 gm flat beans, trimmed and cut into 2cm lengths

Method

Main

1.Finely chop half the onion and combine in a bowl with meat, herbs, half the garlic and half the spices, then roll into walnut-sized balls. Heat oil in a large, deep-sided frying pan over medium-high heat, add meatballs and brown on all sides (2-3 minutes), remove from pan and set aside.

2.Thinly slice remaining onion, add to pan with tomato, remaining garlic and remaining spices and sauté until tender (3-4 minutes). Add rice, stir to toast (1 minute), then add stock and sherry. Cover, cook for 10 minutes, add meatballs, cover and simmer for 5 minutes. Add beans, cover and simmer until stock is absorbed and beans are tender (2-3 minutes). Serve hot, scattered with extra herbs.

Note Calasparra is a short-grain Spanish rice available from select delicatessens.
This recipe is from the October 2009 issue of Australian Gourmet Traveller.
Notes