This Mountain Rice is Spain's BEST-KEPT Secret | Arroz de Montaña

By Spain on a Fork · 60 min

Ingredients

Instructions

1. Heat the olive oil in a large deep pan over medium heat.
2. Pat the chicken thighs dry, season with salt and pepper, and cut into bite-sized pieces. Cut the sausage into 1.25 cm (1/2 inch) pieces.
3. Add the chicken and sausage to the hot pan and stir every 1 to 2 minutes. After about 5 minutes, when lightly browned, remove and set aside; they do not need to be fully cooked.
4. In the same pan, add the sliced mushrooms and stir every 1 to 2 minutes, scraping up any residue. After about 5 minutes, when lightly browned, add the onion and garlic and stir constantly.
5. When the onion and garlic are lightly softened, about 3 minutes, add the paprika and rosemary, stir briefly, then add the grated tomatoes, season with salt and pepper, and simmer.
6. When the tomatoes have slightly thickened, after 3 to 4 minutes, add the chicken broth and saffron, raise to high heat and stir gently.
7. When boiling, add the rice and return the chicken and sausage to the pan. Stir and mix every 2 to 3 minutes.
8. When the rice is just cooked through (about 18 minutes in the creator's pan; check the rice package), remove from the heat. Serve in shallow bowls topped with chopped parsley.

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

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