Spanish style rice with white beans and eggs
Spain on a Fork · ♥ 1.2K likes · 14.2K views · 8 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 ml extra virgin olive oil
Heat a large fry pan over medium heat with 30 millilitres of extra virgin olive oil.
- 1 whole onion
- 4 cloves garlic
Finely chop one small onion and roughly chop four cloves of garlic, add them to the pan and mix continuously so they do not brown, three to four minutes, until the onion is translucent and the garlic fragrant.
- 1¼ g sweet smoked Spanish paprika
- ½ tsp dried thyme
Add the smoked paprika and dried thyme and mix quickly so they coat the onion and garlic evenly.
- 125 g tomato sauce
- sea salt
- black pepper
Add the tomato sauce, season with sea salt and freshly cracked black pepper, mix, and simmer about three minutes without stirring until the grated tomato thickens slightly.
- 720 ml vegetable broth
Add 720 millilitres of vegetable broth, raise to high and bring to a boil.
- 295 g white beans
- 55 g frozen peas
- 190 g Spanish round rice
- 4 whole eggs
Meanwhile drain the white beans into a fine sieve and rinse them under water, measure the peas and the rice, and crack each egg into its own bowl.
Once boiling, add the rice and the drained beans, mix once to distribute evenly, and do not stir the rice again or it releases starch and loses its texture.
Cooking the rice without stirring
Spread the frozen peas evenly over, make little pockets in the rice and slide in the four eggs, evenly spread, seasoning them with sea salt and black pepper.
- sea salt
Put the lid on and simmer another 4 to 5 minutes, until the rice is fully cooked and the egg whites are set.
- fresh parsley
Remove from the heat, top with chopped fresh parsley and serve from the pan or in serving dishes.
Parsley and tasting