Spain's Most UNDERRATED Rice Dish | Oven-Baked Spanish Vegetable Rice

By Spain on a Fork · 60 min

Ingredients

Instructions

1. Heat an oven-proof paella pan or other oven-proof frying pan over medium heat and add the olive oil.
2. Cut the potato into rounds 1 cm (3/8 inch) thick.
3. Fry the potato rounds in a single layer for 3 minutes per side, then remove and set aside.
4. In the same pan over the same heat, add the onion, garlic, red bell pepper and carrot, stirring constantly. After 4 minutes, add the paprika and mix quickly. Add the grated tomatoes and season with sea salt and black pepper. Turn the heat to high, stir, and simmer for a few minutes.
5. When the grated tomatoes have thickened slightly, about 3 minutes, add the drained and rinsed chickpeas, the vegetable broth and the saffron. Stir and bring to a boil.
6. Once boiling, stir in the rice so it is evenly spread, then turn off the heat.
7. Push the top-cut head of garlic into the middle of the pan. Arrange the fried potatoes and sliced tomato in a single layer each, season the tomato and potatoes with sea salt.
8. Bake in a preheated oven on bake setting (bottom heat only) at 210°C (410°F) for 20 to 25 minutes, until the liquid is absorbed and the rice is just cooked through.
9. Remove from the oven, sprinkle with chopped parsley and serve.

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

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GarlicOnionTomatoRiceCarrotBell pepperPotatoChickpea