Smoky Spanish Rice

Amarante

Wed, Apr 26 2023, 9:58 am

This was a great and fairly simple side - essentially a rice pilaf with roasted vegetables but I had never thought of combining in this manner. This is the kind of recipe that seems more complicated when presented especially since it takes care of veg and carb side

Per the author's notes use vegetables you like roasted

SMOKY SPANISH RICE

Excerpt From: Emily Kydd - Posh Rice

This dish can be thrown together with whatever vegetables you have to hand. Try using aubergine (eggplant), courgette (zucchini) or butternut squash. Make sure you use a sweet smoked paprika, otherwise it may be too bitter.

SERVES 3–4
TAKES about 1 hour

1 large bulb fennel, cut into 2.5cm/1in chunks
2 romano peppers, thickly sliced
400g/14oz can artichokes, drained and halved
3 large garlic cloves, thickly sliced
1 tsp fennel seeds, lightly crushed
2 tsp sweet smoked paprika
3–4 tbsp olive oil
25g/1oz butter - use vegan butter for pareve
1 large red onion, thinly sliced
200g/1 cup plus 1 tbsp bomba or paella rice
peeled zest ½ lemon, plus lemon wedges to serve
400ml/14fl oz hot vegetable stock
3 tbsp capers, drained
1 small bunch parsley, roughly chopped
salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/gas 6. Tip the fennel, peppers, artichokes, garlic, fennel seeds, paprika and seasoning into a large tray lined with baking parchment. Drizzle over 2 tbsp of the oil, toss together and spread out in a single layer. Roast for 20 minutes.

Meanwhile, heat the butter and the remaining oil in a large lidded frying pan. Add the onion and cook for 5 minutes until softened. Tip in the rice, lemon zest and seasoning and stir for 2 minutes. Pour over the stock, bring to the boil, then turn the heat down. Cover and simmer gently for 20 minutes, or until al dente.

After the vegetables have been roasting for 20 minutes, stir through the capers and roast for a further 20 minutes.

Once the rice is al dente, increase the heat and cook for a further 5 minutes to crisp the base. Remove from the heat and set aside for 5 minutes. Top the rice with the roasted vegetables, sprinkle over the parsley and serve with lemon wedges.