Pastured chicken pieces are roasted with winter vegetables then baked with stock-soaked bomba rice with saffron, garlic, fire-roasted tomatoes, piquillo peppers and butifarra, morcilla and chorizo sausages..

Serves 4

1 1/2 pounds chicken pieces
1 large carrot, oblique-cut
1 leek, split, rinsed and sliced
1-2 bulb onions, sliced
6 cloves whole, unpeeled garlic
1 tablespoon pastured butter
1 teaspoon smoked paprika
1/2 cup filtered water
3/4 cup fire-roasted tomatoes
3-4 piquillo peppers, chopped
1/3 cup parsley, chopped
1 cup bomba rice, rinsed
1 quart homemade chicken stock, divided
saffron threads, crushed
1/3 pound morcilla (blood sausage), sliced
1/3 pound butifarra (white garlic sausage), sliced
1/3 pound Spanish cooking chorizo, cubed
sea salt and freshly-ground black pepper

Melt butter in a large, heavy skillet over medium heat.  Stir in paprika, then add chicken and toss to coat.  Season with salt and pepper, add water then roast in a 375 degree oven for 20 minutes.  Remove from oven and add carrot, leek, onion and garlic and put back in the oven for another 20 minutes.

Meanwhile, begin cooking rice in chicken stock with saffron threads.

Remove pan from the oven and transfer chicken and garlic to a cutting board and allow to cool enough to be handled.  Transfer the vegetables and cooking liquid to a Dutch oven. Add in rice and stir to combine.

Briefly sauté the sausage then add to the pot with vegetables and rice.  Stir in fire-roasted tomatoes.

Peel and chop the garlic.  Pull the chicken meat from the bones and tear into chunks. Add to the pot with the vegetables and pour in 1 cup of chicken stock.  Cook uncovered until most of the stock has been absorbed, about 20 minutes.  Remove from the oven, and parsley and piquillo peppers and allow to stand 10 minutes.  Adjust seasoning with salt and pepper if necessary and serve hot.