Creamy paprika and garlic rice
Spain on a Fork · ♥ 3.4K likes · 58.6K views · 7 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cup vegetable broth
Heat the vegetable broth in a saucepan over medium high heat.
- 1 whole onion
- 6 cloves garlic
Finely dice the onion and thinly slice the garlic; add both to the pan and mix to coat in oil.
Mix continuously so they do not brown too quickly, about 3 to 4 minutes, until the onion is translucent and the garlic lightly sauteed.
- 2 tsp sweet smoked Spanish paprika
Add the paprika and mix quickly so it coats the garlic and onion.
- 115 g tomato sauce
- sea salt
- freshly cracked black pepper
Add the tomato sauce, season with sea salt and black pepper, mix, then simmer without mixing until slightly thickened, about three minutes.
- 1 cup Spanish round rice from Valencia
Add the rice and cook it lightly 1 to 2 minutes, mixing continuously.
Toasting the rice and cooking in broth
Add the simmering hot broth and cook about 15 minutes over medium heat, mixing every 1 to 2 minutes so the rice releases starch for a creamy texture.
- ½ cup manchego cheese
When most of the broth is absorbed but plenty remains, cover with a lid, take off the heat and rest 4 to 5 minutes so the steam cooks each grain through.
Uncover, add the grated cheese and give a final mix; adding it earlier risks the fat separating and losing the creamy texture.
- fresh parsley
Taste and adjust seasoning; transfer to a serving dish and garnish with fresh parsley.