This Spanish Baked Rice is Valencia's Best-Kept Secret

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Heat the broth with the saffron in a saucepan over medium heat.
2. In a large oven-proof pan over medium heat, dry-roast the pine nuts, stirring constantly, for 3–4 minutes until lightly toasted. Remove and set aside.
3. In the same pan, add the olive oil.
4. Slice the potato into 1 cm (0.4 inch) rounds, fry them in a single layer for 3–4 minutes per side, then remove and season with salt and pepper.
5. In the same pan, add the onion and garlic and stir for 3–4 minutes until translucent. Add the paprika, stir briefly, then add the tomatoes, season with salt and pepper, and cook, stirring every 1–2 minutes.
6. Meanwhile, drain the tuna through a fine sieve and flake it gently.
7. After 5–6 minutes, when the tomatoes are lightly sautéed, add the rice, tuna and toasted pine nuts and mix well. Add the simmering broth and stir so everything is evenly distributed. Turn off the heat.
8. Return the potato slices to the pan in a single layer, and place the garlic head cut side down in the middle.
9. Bake in a preheated oven at 200°C (400°F) for 20 minutes, or until all the broth is absorbed and the rice is just cooked.
10. Serve straight from the pan, garnished with chopped parsley.

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