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Pasta with peas, chicken or rabbit, and pork chops (Fideos en cazuela - Catalonia) from The Food of Spain by Claudia Roden

  • saffron
  • pork sausages
  • bay leaves
  • red bell peppers
  • chicken thighs
  • garlic
  • onions
  • parsley
  • macaroni pasta
  • tomatoes
  • peas
  • chicken stock
  • pork chops
  • blanched almonds

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Notes about this recipe

  • Eat Your Books

    Can substitute boneless rabbit for chicken thighs, and green bell pepper for red bell pepper.

  • Zosia on April 09, 2016

    Very rich and hearty with every noodle infused with the delicious flavours of the cooking liquid since the pasta is cooked like rice via the absorption method. I used a tagine and cooked the meat in it first so the browned bits added an extra layer of flavour. I substituted pork tenderloin for pork chops.

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