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Recipe For Spanish Rice



If you are looking for a recipe for Spanish rice then, without doubt, the most well-known is paella.

There are many, many recipes for paella, depending on whether you favor seafood, chicken, rabbit - or a mixture of all three - plus what you happen to have in your kitchen cupboards!

The region of Valencia provides virtually all of the rice in Spain and certain strains of short-grained rice grown there are able to absorb the stock whilst remaining firm.

However, the Bomba rice, grown in the neighboring region of Murcia is the "king" of paella rice but also suitable for any recipe for Spanish rice featured below.

Saffron, or azafr n, is used in many a recipe for Spanish rice, mainly to give it the golden yellow color, but it also adds a wonderful aroma and unique flavor.

Spain is one of the largest producers of saffron in the world and considered to be the best. It comes from the stamens of a certain strain of crocus, is very tedious to harvest and prepare and, consequently, is rather an expensive condiment.

Nowadays, it is possible to buy a cheaper powder from the supermarkets which can be used in any recipe for Spanish rice to give it that pleasant, yellow color, but there is nothing like a recipe for Spanish rice made with true azafr n.

Each recipe for Spanish rice below has ingrediants for at least four people. However, if you are concerned about your waistline, you may like to reduce the amount of rice - just reduce the stock in the same proportion.

On average, you should allow at least double the amount of liquid to rice. If, during the cooking, the liquid dries before the rice is cooked, just add a little more water or stock.

Once cooked, most recipe for Spanish rice are best left to stand for five minutes before serving.

The first recipe for Spanish rice is a seafood paella and, if you don t have all the ingrediants, just use your imagination and what you can lay your hands on!

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PAELLA VALENCIANA - Paella From Valencia

Ingrediants

4 cups rice
8 cups fish stock
8 king-sized prawns/langoustines
8 mussels
200 gr shrimps
200 gr peas (fresh or frozen)
2 tomatoes, skinned and chopped
2 cloves garlic, thinly sliced
3 strands saffron, crumbled
Olive oil for frying

Method

1. Saut garlic in a paella-type pan.
2. Add the tomatoes, peas, shrimps and saffron.
3. Cook for a few minutes.
4. Add the rice and stock.
5. Simmer for approximately 20 minutes.
6. Decorate with the seafood a few minutes before rice is cooked.
7. Cover paella with a lid in order to poach seafood.

To skin tomatoes, just cut a cross in the bottom of them, drop into a pan of boiling water for a couple of minutes, refresh under cold running water, and the skin should peel off easily.

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ARROZ CON MEJILLONES - Rice With Mussels

Ingrediants

4 cups rice
8 cups water/fish stock
500 gr mussels, cleaned
Small onion, finely chopped
Olive oil for frying
Fresh parsley, finely chopped
3 strands saffron
Salt

Method

1. Steam mussels; drain and reserve water.
2. Saut onion in olive oil.
3. Add shelled mussels, rice, parsley and crumbled saffron.
4. Add stock plus reserved water from mussels.
5. Cook on a gentle heat until rice is tender and liquid absorbed.

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ARROZ AL AJO - Rice with Garlic

Ingrediants

4 cups rice
8 cups chicken stock
8-10 garlic cloves, finely chopped
1 oinion, finely chopped
40 gr broad beans
4 artichoke hearts, par-boiled
2 red peppers, chopped
3 strands saffron
Olive oil for frying

Method

1. Saut onion and garlic in the oil.
2. Stir in remaining ingrediants.
3. Add stock.
4. Place mixture into an earthenware casserole dish.
5. Cook in a medium oven until rice is tender and stock absorbed.

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ARROZ NEGRO CON CALAMARES - Black Rice with Squid

In the supermarkets in Spain, you can buy little plastic bags of black ink which comes from the calamares. This ink is added to the stock or rice mixture, which results in the rice being black. It certainly gives you a "different" recipe for Spanish rice.

Ingrediants

4 cups rice
8 cups fish stock
300 gr squid, cut into rings
1 onion, finely chopped
4 cloves garlic, finely chopped
1 green pepper, chopped
2 tomatoes, skinned and chopped
1 teaspoon paprika
3 strands saffron
Salt
Olive oil for frying
Black squid ink

Method

1. Saut onion and garlic in oil.
2. Add squid and cook for a few minutes.
3. Add paprika, tomatoes and saffron.
4. Cook gently for a good ten minutes.
5. Add rice and fish stock containing squid ink.
6. Cook slowly for about 20 minutes until rice tender and stock absorbed.

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ARROZ AL HORNO - Baked Rice

Ingrediants

4 cups rice
8 cups stock
200 gr pork cut into bite-sized pieces
1 cup cooked chickpeas
1 potato
2 tomatoes, skinned and chopped
2 chorizo sausages or morcillas (black pudding)
1 head of garlic
3 strands saffron
Salt
Olive oil for frying

Method

1. Saut pork.
2. Add potato cut into thick rounds.
3. Add chickpeas.
4. Add tomatoes and cook gently for about 5 minutes.
5. Add chorizo/morcilla and rice.
6. Add stock and saffron.
7. Bring to boil.
8. Place in a casserole dish.
9. Place a halved garlic head on top.
10. Cook in a medium oven for about 45 minutes.

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PAELLA VEGETARIANA - Vegetarian Paella

Ingrediants

4 cups whole-grain rice
9 cups stock
100 gr peas
100 gr runner beans
4 artichoke hearts
500 gr tomatoes, skinned and chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
3 strands saffron
Good pinch mixed herbs
Salt
Olive oil for frying

Method

1. Saut onion and garlic.
2. Add peas, beans, artichoke hearts and tomatoes.
3. Gently cook for a good five minutes.
4. Add rice.
5. Add stock, saffron, salt and herbs.
6. Cook gently for about 30 minutes, until rice is tender and liquid absorbed.

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You can, of course, use whole-grain rice instead of white rice in any recipe for Spanish rice. Just remember that it tends to require more liquid than the white rice and a longer cooking time.


Click here to go from the Recipe for Spanish Rice page to Spanish Dessert Recipes, where there are further dishes using rice.

Click here for General Spanish Recipes.

Click here for Spanish tapas recipes.

Click here for information on Spanish Food.

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