Spain’s Most Underrated Sweet & Savory Rice | Arroz con Patatas y Pasas

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Put the broth and saffron in a saucepan and heat over medium heat.
2. Place the raisins in a fine sieve over a bowl and pour in just enough warm water to cover them.
3. Heat the olive oil in a large frying pan over medium heat.
4. Cut the potato into rounds 1 cm (0.40 inches) thick.
5. When the oil is hot, fry the potato slices in a single layer for 4 to 5 minutes per side. Remove and season with salt and pepper.
6. In the same pan over the same heat, cook the chopped onion and garlic, stirring constantly, for 3 to 4 minutes. Add the grated tomatoes and the soaked raisins, season with salt and pepper, mix, and simmer.
7. When the tomatoes have lightly thickened, after 3 to 4 minutes, add the rice and stir. Pour in the simmering broth, stir once more, then return the potatoes to the pan in a single layer.
8. Lower to low-medium heat and simmer until the rice is cooked through, following the package instructions for your rice.
9. Remove the pan from the heat and cover with a dish towel. After a couple of minutes, uncover and sprinkle with chopped parsley.

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

More recipes with

GarlicOnionTomatoRicePotatoRaisin