Spanish CREAMY Tuna Rice | Healthy, Affordable & Easy to Make

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Pour the broth into a saucepan, add the saffron threads and heat over medium-high heat.
2. Drain the tuna through a fine sieve set over a bowl, then gently flake the tuna to release excess oil. Finely chop the onion, pepper and peeled carrot, roughly chop the garlic, and finely grate the tomatoes.
3. Heat a large frying pan over medium heat and add 3 tbsp (45 ml) of the drained tuna oil.
4. After a couple of minutes, add the onion, garlic, red pepper and carrot. Stir continuously for 3 to 4 minutes until lightly sautéed, then add the paprika, stir quickly, add the grated tomato and simmer.
5. When the tomato has slightly thickened, about 3 to 4 minutes, add the rice and season with sea salt and black pepper. Stir continuously for 2 minutes, then gently add the simmering saffron broth. Stir every 2 to 3 minutes to release the rice starch.
6. Cook for about 15 minutes, until the rice is just cooked through (follow the package instructions for your rice). Add the drained tuna and stir.
7. Cover the pan and remove it from the heat. After 2 to 3 minutes, uncover, transfer to serving dishes, garnish with parsley and serve at once.

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

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