Spanish rice with Swiss chard
Spain on a Fork · ♥ 1.7K likes · 19.9K views · 8 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 l vegetable broth
Heat the vegetable broth in a saucepan over medium with the saffron threads pinched in.
Heating the saffron broth
- ¼ g saffron threads
- 60 ml extra virgin olive oil
Heat a stock pot over medium and add the olive oil.
- 1 whole potato
Cut the peeled potato into quarter inch bite sized pieces, finely chop the onion and roughly chop the garlic.
- 1 whole onion
- 6 cloves garlic
Saute the onion and garlic about three minutes, mixing continuously so they do not brown, until the onion is slightly translucent.
- 2½ g sweet smoked Spanish paprika
- 120 g tomato sauce
Add the smoked paprika, mix, then the tomato sauce, and season with salt and pepper.
- sea salt
- black pepper
- 190 g rice
- 440 g white beans
Simmer about four minutes until the tomato sauce has slightly thickened.
Add the rice and the rinsed beans, mix gently, then add the simmering broth.
- 100 g Swiss chard
Simmer 16 to 18 minutes until the rice is just cooked, stirring every three minutes to release the starch.
At about 15 minutes, three minutes short, stir in the chopped Swiss chard and simmer two to three minutes more until the rice is done and the chard is wilted.