Arroz con sardinas | One-pot Spanish rice with sardines
(0)
40 min
Quick
Sezamo
O rețetă spaniolă autentică și rapidă, preparată într-o singură oală! Orezul cu bob rotund absoarbe perfect aromele bogate de sofrito, șofran nobil și boia afumată, completat impecabil de sardinele suculente în ulei de măsline și prospețimea citrică a lămâii.
Preparation method
Preparing the sofrito base
Finely chop the yellow onion, dice the red bell pepper into small cubes, and mince the garlic cloves. Heat the extra virgin olive oil in a deep pan or pot over medium heat.
Sauté the onion and bell pepper for 5-6 minutes until soft and sweet. Add the garlic and cook for another minute, stirring constantly to release its aroma without burning it.
Add the tomato purée and smoked paprika. Let the sofrito sauce simmer and reduce over low heat for 4-5 minutes, until it turns rich in color and fragrant.
Chef's tip
Use round-grain rice or paella/risotto rice, as it has the unique ability to absorb the liquid and the saffron and fish flavors without breaking down.
Add the sardines only towards the end of cooking. Being already tender, they only need a few minutes to warm through and impart their delicate flavor to the rice.
15 min
Under an hour
