Arroz con albóndigas | Spanish rice with chicken meatballs
(0)
50 min
Under an hour
Sezamo
O delicioasă mâncare spaniolă preparată într-o singură tigaie generoasă: chifteluțe rumenite și fragede din carne de pui, gătite lent împreună cu orez cu bob rotund, sofrito aromat de ardei și roșii, mazăre dulce și parfum inconfundabil de șofran și boia afumată.
Preparation method
Preparing the meatballs
In a large bowl, mix the minced chicken with the egg, breadcrumbs, 2 finely minced garlic cloves, half of the finely chopped parsley, half a teaspoon of salt, and pepper to taste. Shape into round, walnut-sized meatballs.
Heat 2 tablespoons of olive oil in a large, deep pan (ideally a paella pan or cast-iron skillet). Brown the meatballs over medium heat for 5-6 minutes on all sides until they get a nice golden crust, then temporarily remove them to a plate.
One-pan rice cooking
In the same pan, add the remaining olive oil. Add the finely chopped onion and diced bell pepper and sauté for 4-5 minutes until softened. Add the rest of the finely minced garlic and the smoked paprika, stirring for 30 seconds to release the flavors.
Chef's tip
To achieve the famous 'socarrat' (the delicious crispy rice crust on the bottom of the pan), leave the rice over medium-high heat during the last minute of cooking, listening for the gentle crackle of browning rice without burning it.
Do not stir the rice after pouring in the hot stock; this allows the grains to maintain a firm texture and prevents releasing excess starch.
27 min
Under an hour
