Spanish baked rice with leek, bacon and chickpeas from National Trust Family Cookbook (page 65) by Claire Thomson

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  • Serves : 4

  • EYB Comments

    Can substitute risotto rice for paella ice, water for chicken stock, and cooking chorizo for streaky bacon (or can use a mixture of both). See recipe for a meat-free variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute risotto rice for paella ice, water for chicken stock, and cooking chorizo for streaky bacon (or can use a mixture of both). See recipe for a meat-free variation.

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