← Nouns Cooking · Spanish

Ingredients

• 4 large red peppers
• 3 tbsp Olive oil
• 1 Onion, finely chopped
• 1 Carrot, finely diced
• 2 cloves Garlic, chopped
• 2 Tomato, grated, skins discarded
• 1 tsp sweet smoked paprika
• 1 pinch Saffron
• 180 g short-grain rice (bomba or similar)
• 1 can tin chickpeas (400 g), drained
• 450 ml hot vegetable stock
• Salt
• 2 tbsp Parsley, chopped

Method

1. Heat the oven to 190°C (375°F). Slice the tops off the peppers and keep them as lids, then scoop out the seeds. Trim a sliver off the bases if they wobble.
2. Heat the oil in a pan over medium heat and cook the onion and carrot for 8 min until soft. Add the garlic for 1 minute, then the tomato, and cook for 5 min more until jammy.
3. Stir in the paprika, saffron and rice for 1 minute. Add 300 ml of the stock and the chickpeas, season and simmer for 8 min, stirring now and then, until the rice is half cooked and most of the liquid has gone. Stir in the parsley.
4. Stand the peppers in a snug baking dish and fill them three-quarters full; the rice will swell. Spoon 2–3 tbsp of the remaining stock into each, put on the lids and pour the last of the stock into the dish.
5. Cover with foil and bake for 35 min, then uncover and bake for 15 min more, until the peppers are soft and wrinkled and the rice is tender. Rest for 5 min before serving.

Tips

• Check your stock is gluten-free.
• For a non-vegan version, add a fried egg on top or stir 100 g diced Manchego into the rice.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Spain on a Fork Directo al Paladar