Spanish baked rice with tuna and tomatoes
Spain on a Fork · ♥ 736 likes · 7.9K views · 8 min video
Read about tuna in the BrightCulinary Book
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Ingredients
Method
Techniques
- 720 ml vegetable broth
- ¼ tsp saffron threads
Add the vegetable broth to a saucepan, pinch in the saffron threads and heat over medium heat.
Valencian baked rice with tuna and tomatoes
- 20 g pine nuts
Heat an oven-proof paella pan over medium heat, add the pine nuts and pan roast 3 to 4 minutes, mixing continuously; remove and set aside.
- 60 ml extra virgin olive oil
Add the olive oil to the same pan at the same heat.
Fry the potato rounds in a single layer 3 to 4 minutes per side until lightly golden, without cooking them through; remove and season with sea salt and black pepper.
- 2 whole tomatoes
- 1 whole onion
- 6 cloves garlic
Roughly chop the tomatoes, finely chop the onion and roughly chop the garlic.
- sea salt
- freshly cracked black pepper
In the same pan at the same heat, saute the onion and garlic 3 to 4 minutes, mixing continuously, until the onion is translucent.
- 2½ g sweet smoked Spanish paprika
Add the smoked paprika and mix it in quickly, or it turns bitter in a hot pan.
Add the chopped tomatoes, season with sea salt and a kiss of black pepper and saute 5 to 6 minutes, mixing every 1 to 2 minutes.
- 2 can canned tuna in olive oil
- 1 whole head of garlic
- 190 g rice
Drain the tuna into a fine sieve over a bowl and gently flake it; cut the tip off a head of garlic.
Add the rice, drained tuna and pan roasted pine nuts to the pan and mix well.
Adding rice, broth and potatoes
Turn off the heat, return the fried potatoes in a single layer and set the head of garlic cut side down in the middle.
Bake at 200C, which is 400F, about 20 minutes until the broth is absorbed and the rice is just cooked through.