Spanish Tomato Rice
Ingredients
- 300 gWhite rice (dry)
- 3 pcRound tomato (finely diced)
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pinchSaffron
- 600 mlMineral water (hot)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 600 mlVegetable broth (hot)
Method
Rice with well-separated grains, soaked in tomato pulp and smoky paprika aroma. The texture is tender, almost creamy on the surface without being sticky.
- 1
Thinly slice the yellow onion and mince the garlic. In a sauté pan, sweat the onion with olive oil until translucent, without browning.
- 2
Add the white rice to the pan. Stir constantly for 2 minutes until the grains are shiny and translucent on the edges.
- 3
Add the garlic, diced tomatoes, smoked paprika, and saffron. Let it cook down for 3 minutes so the rice absorbs the color and tomato juices.
- 4
Pour in hot mineral water (or broth). Bring to a boil, then lower the heat. Cover and simmer on low until the liquid is fully absorbed. The grain should be tender to the bite.
Frequently asked questions
How do you get this dish right?
- Do not rinse the rice for this recipe; surface starch helps bind the tomato juices.
- If the rice is still too firm after absorption, add a splash of water and cover for 5 minutes off the heat.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat in a pan with a splash of water to restore moisture.
