Spanish Rice With Canned Sardines
Recipe created by: Albert Bevia
Looking for a simple, fast, and delicious dish to whip up in under an hour? This Spanish Rice with Canned Sardines recipe is packed full of flavor and will elevate your taste buds to another level. With ingredients like garlic, saffron, and canned sardines, you probably have most of the staples in your kitchen already! Don't forget to add Kiva's Sweet Smoked Spanish Paprika for a rich flavor with a slightly sweet undertone.
RECIPE:
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 small onion
- 4 cloves garlic
- 1 red bell pepper
- 1 carrot
- 1 tsp Kiva sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes
- 3 cups fish broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 1 cup Spanish round rice 190 grams
- 1/3 cup frozen peas 55 grams
- 2 cans sardines in olive oil
- 1 bay leaf
- 1 lemon
- pinch sea salt
- dash black pepper
Instructions
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Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper & carrot
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the veggies are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together, then simmer without mixing the mixture
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Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the fish broth, saffron and bay leaf, turn it up to a high heat and give it a gentle mix
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When the broth comes to a boil add in the rice, give it one final mix so everything is evenly distributed, simmer without mixing
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After 9 to 10 minutes and most of the broth has been absorbed by the rice but there is still plenty of broth left, lower to a low-medium heat, add in the frozen peas over the rice, making sure they´re evenly spread around and the canned sardines, I like to add them in a circular design as it gives the dish a beautiful presentation, continue to simmer without mixing
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Once there is virtually no broth left, about 5 minutes, turn it up to a medium-heat and simmer for 2 to 3 minutes, this is to achieve the socarrat, which is that layer of burnt caramelized rice underneath, then remove from the heat, cover the pan with foil paper and a dish cloth and let it sit for a couple of minutes, the uncover the pan
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Garnish with lemon wedges and serve at once, enjoy!
This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork