Arroz con sardinas | Spanish rice with sardines and saffron
(0)
40 min
Under an hour
Sezamo
Orez tradițional spaniol la oală cu sardine fragede în ulei de măsline, șofran aromat, ardei gras dulce și boia afumată. O mâncare rustică, plină de gust mediteranean, pregătită într-o singură oală.
Ingredients
Preparation method
Preparing the aromatic base (Sofrito)
Finely chop the yellow onion, cut the red bell pepper into small cubes, and crush the garlic cloves. Heat the extra virgin olive oil in a deep skillet or a large pan over medium heat. Add the onion and pepper, sautéing them for 5–6 minutes until soft and translucent.
Add the garlic and smoked paprika, stirring vigorously for 1 minute to release the aroma of the spices without burning them. Pour in the tomato passata and let the sauce simmer over low heat for 3–4 minutes, until the oil begins to separate at the surface.
Cooking the rice and infusing with saffron
Add the round grain rice to the sofrito and stir continuously for 1–2 minutes, letting the grains become slightly translucent and well coated in the aromatic sauce.
Chef's tip
If you would like a crispy golden crust on the bottom of the pan (traditional Spanish socarrat), increase the heat to medium-high during the last minute of cooking, listening for the gentle crackling of the rice before turning off the heat.
Artisanal sardines in olive oil are tender and packed with flavor: use 1–2 teaspoons of the oil from the can at the start of sautéing for an even more intense seafood aroma.
27 min
Under an hour
