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Spanish Rice – Kinda

January 5th, 2010 · No Comments

I used:

1 onion chopped
Olive oil
4 cloves garlic chopped
1 cup arborio rice
1 tin chopped Italian tomatoes in juice
1 1/2 cups water
2 OXO chicken stock cubes
1 tablespoon tomato paste
1 teaspoon raw sugar
2 teaspoons smoked paprika
1 teaspoon porcini powder
1 teaspoon dried basil
10cm piece of salami finely diced
1 tin smoked mussels

Put enough olive oil to coat the onions in a pot and heat. Add onions and fry gently adding a little water (1/4 cup) to stop from burning. Add garlic and sauté until the onions are soft and golden and the water is mostly cooked off. Put into a bowl.

Put about 3 tablespoons of olive oil in pot and heat over gentle flame. Add rice and stir continuously until rice is coated in olive oil and starts to stick to bottom of pot. Add tinned tomatoes and juice and stir rice frequently. As rice absorbs the juice add water about 1/2 a cup at a time. After adding water for first time, crumble in one stock cube. Add next stock cube with second 1/2 cup of water. Keep stirring I lifting rice off bottom of pot and away from sides to avoid it catching. Test rice to see if it is done – should have some bite but no crunch. Add all other ingredients and stir well to get them heated through.

Taste for seasoning – might need pepper.

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