Arroz Campino (4 serv)

Ingredients

2 cloves of garlic

4 ladels of rice

4 frankfurters

4 piquillo red peppers

12 pitted green olives

4 rashers streaky bacon

piece of sarta chorizo

water in kettle

3 tbsp olive oil

salt

Chop all the above ingredients into quite small pieces. 

Add oil into a large low rimmed pan and once the oil is hot, add the garlic, frankfurters, peppers, olives, bacon and chorizo.

Let it all fry slowly for about 5 minutes and add the rice. Switch on the full kettle while you stir the rice for a while. Add salt.

Now the kettle has boiled add 2 ladels of water per 1 laddle of rice. In this case 8 ladels of water plus one for the pot. Stir slowly to mix and do not touch again.

Let it bubble for 10 minutes and then reduce heat to gentle bubble for 5 minutes. Take of the heat, cover with clean cloth and rest 5 minutes. Ready to serve.
Freezes very well