Spanish rice

Spanish rice

Today, I had planned a recipe that smelled like summer and the return of barbecues… Given the weekend that was announced to us, I preferred to review my plans. So, I offer you a deliciously sunny dish, with this Spanish rice. We find on the plate everything that makes us appreciate Spanish cuisine and more particularly paella. But in a simplified version, perfect for a weekday dinner or a weekend meal with friends.

It’s the kind of dish I make when I’m not very inspired or when I haven’t done the shopping. At home, there is always strong chorizo ​​in the fridge, peas and seafood in the freezer. The rice and spices are in the cupboard. In fresh vegetables, I also find onions and, if all goes well, peppers and tomatoes.
The rest is child’s play. Depending on my mood, I make this dish in a saucepan, one pot style or in a Cookéo. So I’ll give you both ways.

Spanish rice:

1 onion
1/2 strong chorizo
1 large red bell pepper
2 tomatoes
1 clove of garlic
300 g long steamed rice
1 level tbsp paella spices
vegetable broth (or poultry)
1 cup frozen peas
300g frozen seafood
salt pepper
olive oil

In a large saucepanbrown the finely chopped onion.
Add the chorizo ​​cut into slices and let brown.
Add the bell pepper cut into pieces and sauté for 2 minutes.
Add the peeled and cubed tomatoes and the grated garlic clove. Mix and simmer again for 2 to 3 minutes.

Add the rice and spices then cover with broth. There should be a good inch above the rice. Season.
Cover the pot, and bring to a boil.
Continue cooking over low heat without lifting the lid for about 20 minutes.

Then add the defrosted peas and seafood. To mix together.
Continue cooking for about 5 minutes. Normally it is not necessary to add liquid, but if necessary, you can add a little water.

Serve hot with lemon.

At Cookeo, you will have to follow the same steps. First on the browning function, then, once the rice and 450 g of stock have been added, it will be under pressure for 8 minutes.
At the end of this time, add the peas and seafood and continue cooking in golden mode for a few minutes.

Spanish rice like a paella

To finish: this dish adapts very easily to what you like and what you have in your cupboards. Instead of seafood, you can use chicken or turkey cutlets. In this case, they will have to be browned at the same time as the chorizo. Fresh tomatoes can be replaced with canned tomatoes.
I recommend the strong chorizo, because it’s good when it’s a bit spicy. If you are afraid of the spicy, choose the mild.
Similarly adjust the amount of spices. I like it when it’s spicy. Besides, I sometimes add a little red pepper. It too is still in my freezer.

For a slightly different taste, I sometimes like to use smoked paprika. This is delicious!

I choose for this dish long steamed rice, because it holds up well to cooking, especially in Cookéo.

This dish reheats very well in the microwave the next day.

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