It’s all about the one pot wonders!
You have to try this Spanish rice recipe for a quick and easy midweek supper, packed with nutritious veg and full of flavour. You can really go to town on this too depending on what ingredients you’ve got kicking around in your fridge, but there are some simple steps that you do need to follow to make sure you’re on the receiving end of a pan full of happy rice.
Step one. Choose your vessel, make sure you have the right pan for the occasion – you need a pan that you can finish cooking in the oven, this is key to get that baked finish on the rice that is so defining.
Secondly use the right rice! You could buy a speciality paella rice such Spanish Bomba, but as long as you are using a good quality short grain rice, such as an Arborio risotto rice which is easy to get hold of, you won’t go far wrong – that’s what I used in the recipe above and it was delicious.
Once you’ve got the base of this recipe down you can have fun with lots of different toppings; a few suggestions could be throwing in some artichoke hearts, sautéed garlic mushrooms, roasted Mediterranean vegetables, olives or anything you like just cook separately and add as a topping to finish! I suppose if you fancied going that little bit extra, there is a certain late wife of a well known 60’s musical outfit who's company make quite good chorizo style sausages (available from all good supermarkets)…they would be pretty good on this paella too!
400g Aborrio risotto rice
3x Garlic cloves chopped
2x Celery stalks diced
2x Red pepper diced & sliced
2 x Vine tomatoes chopped
1 large pinch of saffron
1.25 litres vegetable stock
1x tsp mixed dried herbs
Salt & Pepper to taste
Fresh Parsley finely chopped
Preheat oven to 180c / gas mark 4
Vegan | Dairy Free