This baked rice dish is amazingly flavourful. It’s simple to make and very satisfying. The sweet onion and currant flavours combine deliciously with the sour tomato and lemon, while the roasted garlic and paprika add another incredible layer.
Spanish baked rice
- 5 tbsp olive oil
- 2 red onions, finely sliced into half rings
- 1 whole head of garlic, unpeeled
- 150 g currants or raisins, soaked in water for 30 minutes, then drained
- 1 tin of chopped tomatoes (400 g)
- 1 to 2 tins of chickpeas, drained (about 400g)
- 1 tsp sweet Spanish paprika (pimentón dulce)
- 1 litre vegetable stock
- 1/2 tsp salt
- 500 g risotto rice
- 1 lemon, cut into segments
- Preheat the oven to 200 C or 400 F
- Heat the olive oil over medium heat in a large casserole dish.
- Add the onions, and fry until soft.
- Turn to low heat, and add the garlic head and currants. Stir for 3 minutes.
- Add the tomato, paprika, chickpeas, stock, and salt. Bring to the boil.
- Add the rice and stir well.
- Put the dish in the oven, with no lid, and bake for 30 minutes, until the rice is tender.
- When serving, offer everyone a lemon segment and a baked garlic clove to squeeze on top.
How many EA Tasty Spoons does it get?
- No animal products.
- As far as I know, none of the ingredients are harmful to the environment.
- All of the ingredients are pretty cheap. Paprika can be more pricey, but the recipe only calls for a little and it’s a very useful spice to have in the kitchen.
- I’d say this recipe is very healthy, especially because of the chickpeas, which provide both protein and fibre.
- Delicious. Perfect to make for friends or family.