Arroz con atún | Juicy Spanish Rice with Tuna
(0)
40 min
Quick
Sezamo
Un preparat spaniol autentic, gătit într-o singură tigaie adâncă sau oală! Orezul cu bob rotund absoarbe perfect aromele de sofrito cu ardei dulce, șofran parfumat și boia afumată, iar bucățile fragede de ton în ulei de măsline aduc suculență și savoare mediteraneană la fiecare îmbucătură.
Ingredients
Preparation method
Preparing the Aromatic Base (Sofrito)
Finely chop the yellow onion, dice the red bell pepper into small cubes, and crush the garlic cloves. Heat the olive oil in a deep skillet or large pan over medium heat.
Sauté the onion and bell pepper for 5-6 minutes until soft and translucent. Add the garlic and cook for another 1 minute, until it releases its fragrant aroma.
Stir in the tomato passata and sweet smoked paprika. Let everything simmer gently for 4-5 minutes, stirring occasionally, until the sofrito reduces and turns a deep red color.
Chef's tip
Use high-quality tuna in extra virgin olive oil. If you want an even richer flavor, add a little of the flavorful oil from the can into the sofrito.
Do not stir the rice while it simmers in the broth! Unlike Italian risotto where stirring releases starch, for Spanish rice we want distinct and juicy grains.
15 min
Under an hour
