Spanish rice with canned sardines
Spain on a Fork · ♥ 1.6K likes · 29.5K views · 8 min video
Read about other fish in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a 30 centimetre paella pan over medium heat and add a quarter cup of extra virgin olive oil.
- 1 whole onion
- 4 cloves garlic
- 1 whole red bell pepper
- 1 whole carrot
After a couple of minutes add the finely chopped onion, roughly chopped garlic, chopped red bell pepper and chopped carrot, and mix continuously so everything sautes evenly.
- 2½ g sweet smoked Spanish paprika
After 3 to 4 minutes, once the vegetables are lightly sauteed, add the smoked paprika and mix quickly so it coats everything.
- 2 whole tomatoes
- sea salt
- freshly cracked black pepper
Add the finely grated tomato, season with sea salt and black pepper, mix, then simmer a couple of minutes without stirring.
- 720 ml fish broth
- 0.17 g saffron threads
- 1 whole bay leaf
- 190 g Spanish round rice
- 55 g frozen peas
- 2 can canned sardines in olive oil
After about 4 minutes, once the grated tomato has thickened, add the fish broth, the saffron threads and one bay leaf, turn to a high heat, mix and bring to a boil.
Add the one cup of rice and give it one final mix; do not overmix it or it releases starch and loses its texture.
After nine to ten minutes, once much of the broth is absorbed, lower to a low medium heat, add the peas and lay the sardines in in a circular design.
Raise to a medium high heat for two to three minutes to form the socarrat, the caramelized layer of rice underneath.
Off the heat, cover with foil paper and a dishcloth and rest a few minutes so the trapped steam finishes each grain.