Spanish rice

Spanish rice

Riz a l’espagnol

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This rice pilaf from North Africa is delicately flavoured with saffron and cloves. The choice of vegetables depends on the season: fennel, celery, green beans, diced carrots or baby broad beans all make good additions.

Ingredients

Quantity Ingredient
300g long-grain rice
3 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 small onion, chopped
2 tablespoons flat-leaf parsley, finely chopped
2 frozen artichoke bottoms, thawed and thinly sliced
1 green pepper, cored, deseeded and cut into strips
2 red peppers, cored, deseeded and cut into strips
2 tomatoes, peeled and chopped
225g freshly shelled or frozen peas
1 bay leaf
good pinch cloves
salt
freshly ground black pepper
500ml hot water
1/2 teaspoon powdered saffron, dissolved, in 2 tablespoons hot water

Method

  1. Wash the rice under cold running water and drain. Heat the olive oil in a heavy saucepan and cook the garlic, onion and parsley for 2 minutes. Add the artichoke bottoms and peppers and cook over a gentle heat for 10 minutes. Add the rice, tomatoes, peas, bay leaf and cloves and season with salt and pepper. Pour in the hot water and the saffron liquid and bring to the boil. Cover and simmer for 18–20 minutes or until the rice is tender, and small craters have appeared in the surface of the rice. Serve hot.
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