1. Put on to cook the rice for garnish. Today I have pic amber bags from the Mistral. By the way, by the end of the project I become more and more aware of the convenience of cooking rice in bags, it is perfect, not digested, not sticky. However, the volume portion is designed for an adult man, because we, the eldest daughter of one sachet enough for two. In a pot of boiling water, drop the bags with the rice and cook for 30 minutes on low heat. Remove the bags to drain excess fluid.

2. The flesh of the loaf (no crust) soaked in milk for a couple of minutes, a little squeeze. Bacon chopped. Garlic is clean and skip through the press. Minced chicken mixed with bacon, garlic, bread, egg, a little salt. Knead thoroughly. For this variant it is better to take the minced chicken Breasts, otherwise the meatballs get enough fat. If the mince is more fatty, it is simply possible to reduce the amount of bacon, but completely to exclude it is not recommended, it adds piquancy, richness and taste. Traditional Spanish meatballs are prepared with ground beef, sometimes with added pork, but I did meet a recipe of chicken with bacon. And, in my opinion, is the best option for this stew.

3. To form meatballs, slightly bigger than a walnut. In a pan heat the oil and fry the meatballs for 5 minutes on one side, then flip and fry another 5 minutes on medium heat under the lid.

4. Sweet pepper cut into strips, cucumber strips. If you have pickled gherkins, you can simply cut them in half or into 4 pieces, depending on size. Olives cut into rings. In a saucepan stir the vegetables, tomato puree, smoked paprika, pour broth and cream, bring almost to a boil, reduce heat, and simmer 5 minutes on medium heat under the lid.

5. Add the fried meatballs to the stew and cook under cover for another 7-10 minutes until soft pepper.