Spanish rice
Re-create holiday memories with a Spanish inspired rice, bound to transport you back to sunshine in no time at all!
Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes + resting
You’ll need
2 tbsp olive oil
150g pancetta, or use streaky bacon or chorizo
1 onion, finely chopped
3 stalks celery, finely diced
1 large carrot, finely diced
4 cloves garlic, crushed
3 large or six small tomatoes, roughly chopped
1 tsp smoked, sweet paprika
300g paella rice or use risotto rice
Salt & pepper
600 ml stock
Large handful flat leaf parsley, chopped
400g tin chickpeas
Lemon wedges
What to do
Preheat the oven to 180˚c
Heat a little olive oil in an oven proof casserole or frying pan and add the pancetta. Fry until golden. Add the onion, celery, carrot and garlic and cook until softened.
Add the tomatoes, paprika and rice and seasoning and stir together. Add the stock and parsley and stir again. If using a frying pan, transfer the mixture to a baking dish.
Drain and rinse the chickpeas and shake them over the rice mixture. Cover the baking dish with foil or put the lid on the casserole and bake for 20 minutes. Check carefully to see if the rice is cooked and put the dish back in for a further ten minutes if not. Different brands of rice have different cooking times.
Serve with lemon wedges.
Recipe courtesy of Love Celery
Melina - Assistant Editor
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