One-pan rice with tuna and chickpeas
Spain on a Fork · ♥ 1.6K likes · 36.6K views · 7 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 35 ml extra virgin olive oil
Heat a large fry pan over medium heat and add the olive oil.
- 1 whole onion
- 1 whole carrot
- 1 whole celery stick
- 4 cloves garlic
After a couple of minutes add the chopped onion, carrot, celery and garlic and mix to coat in the oil.
Mix continuously for four to five minutes until the vegetables are lightly softened and the onion is translucent.
- 0.17 g saffron threads
- sea salt
- black pepper
Pinch in the saffron and season with sea salt and black pepper; mix until evenly distributed. Adding the saffron now rather than with the liquid makes the dish fragrant.
- 440 g chickpeas
- 480 ml vegetable broth
Add the drained rinsed chickpeas and the vegetable broth, raise to high heat and bring to a boil.
- 180 g long grain rice
Rinse the rice in a fine sieve under cold running water for about one minute, until it runs clear.
Rinsing the long-grain rice
Once the broth boils, add the rice and mix once so it is evenly distributed across the pan.
Put the lid on, lower to a low-medium heat and simmer about 15 minutes until the broth has been absorbed.
Remove from the heat and leave to sit with the lid on for a couple of minutes so the trapped steam finishes the grains.
- 2 can tuna in olive oil
Drain the tuna in a fine sieve over a bowl and gently flake it to remove the excess olive oil.
- 8 g fresh parsley
Remove the lid, add the drained tuna and the chopped parsley and gently fluff the rice with a fork to separate the grains and distribute the tuna.