Spain´s Best-Kept Rice

Por Spain on a Fork · 50 min

Ingredientes

Modo de preparo

1. Put the raisins in a fine sieve over a bowl and cover them with warm water to soak. Drain the chickpeas and rinse them. Finely grate the tomatoes. Cut about 1/4 inch (0.635 cm) off the bottom of the garlic head.
2. Heat an oven-proof pan over medium heat and add the olive oil. After a couple of minutes, add the grated tomato, stir it into the oil, and simmer.
3. When the tomato has thickened slightly, about 4 minutes, add the paprika and cinnamon and stir quickly. Add the rice and stir constantly.
4. After 2 minutes, add the drained chickpeas, the drained soaked raisins, a pinch of sea salt and a dash of black pepper, and mix gently. Add the broth, raise the heat to high and stir gently.
5. Once the broth boils, turn off the heat. Place the garlic head cut side down in the middle of the pan. Bake in a preheated oven on bake setting (bottom heat) at 210 C (410 F).
6. Bake for 20 to 25 minutes, until all the broth is absorbed and the rice is fully cooked. Remove from the oven and serve from the pan or transfer to serving dishes.

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