Spain's Most Underrated Rice Dish

Por Spain on a Fork · 60 min

Ingredientes

Modo de preparo

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.

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