Got Canned Sardines? Make this DELICIOUS Rice from Spain

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Finely chop the onion, roughly chop the garlic, and finely chop the red bell pepper and carrot.
2. Heat olive oil in a large pan over medium heat. After a couple of minutes, add the chopped vegetables and stir constantly. After 3 to 4 minutes, when they are lightly sautéed, add the paprika and stir quickly. Add the finely grated tomatoes, season with sea salt and black pepper, mix, then simmer without stirring.
3. When the grated tomato has slightly thickened, about 3 to 4 minutes, add the fish broth, saffron and bay leaf. Turn the heat up high and stir gently.
4. When the broth reaches a boil, add the rice and stir once so it is evenly spread. Simmer without stirring.
5. After 9 to 10 minutes, when most of the broth is absorbed but plenty remains, lower the heat to low-medium. Scatter the frozen peas evenly over the rice, arrange the sardines in a circle on top, and keep simmering without stirring.
6. When there is virtually no broth left, about 5 minutes, raise the heat to medium and cook for 2 to 3 minutes to form the socarrat, the caramelised crust of rice on the bottom. Remove from the heat, cover the pan with foil and a dish towel, let it rest for a couple of minutes, then uncover.
7. Garnish with lemon wedges and serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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