How to Make It
Place 2 ounces oil in a large cazuela (12 to 14” in diameter), though a paella pan can also be used.
Add butifarra, chorizo and morcilla sausages and cook until crispy, about 5 minutes.
Add chickpeas, garlic, salt, and sweet pimenton and cook until garlic is lightly brown.
Add white wine, a pinch of saffron and tomato puree and reduce by half, about 10 minutes.
Add bomba rice and mix until the rice is coated.
Add the pork stock and mix.
Bring to a boil and turn down heat to simmer for 15 minutes.
Place paella in the oven at 400ºF and cook for 15 minutes. Check to see if rice is cooked. If not, return to the oven for 5 to 10 more minutes.
Scramble 4 eggs and pour over the top of the rice and return to the oven. Cook until eggs are set.