200 gms bacon lardons
½ piece cinnamon stick
2 cups diced onions
2 cups diced tomatoes
1 dry bay leaves
A generous pinch salt
1 ½ cup basmati rice
6 cippolini onions roasted in the skin, peeled and halved
6 fingerling potatoes Roasted in an oven or boiled in salted water
300 gms chorizo
3 cups boiling chicken stock
2 scallions white and green sliced thin
Place a large Staub on moderate heat and add the bacon. Cook until bacon is rendered about 8 minutes ( this step can be done in advance.)
Add the cinnamon and cloves. Cook about 1 minute, or until the spices are fragrant.
Add the onion, scallion and cook, stirring, until softened, about 8-10 minutes.
Add the bay leaves and tomatoes heat thru and season.
While the onions are cooking put the rice in a large bowl and fill the bowl with cold water from the tap. Swish the grains around gently with your hand, and then pour off the water. Wash the rice about 10 more times in this way, until the washing water loses its murkiness and remains clear. Drain the rice in a sieve
Combine the chorizo and pearl onions potatoes in the pot with the onions and tomatoes. Add the chicken stock and bring up to a boil.
Sprinkle the rice and the scallion season cover and place in wood burning oven.
Cook for 30 minutes.
4-qt Staub Shallow Round Cocotte
• Made in France
• Self-basting spikes on the lid create a rain-forest
effect evenly returning juices back onto food
• Heavy weight; tight-fitting lid retains moisture
• Oven Safe up to 500°F
• Nickel steel knob
• Smooth enamel bottom works on all stovetops
• Each piece is one of a kind
• Rough texture results in exceptional browning
• Requires no seasoning
• Dishwasher safe