THE RED-SWELL GARDEN RICE

(Our Play on Spanish Pepper and Tomato Rice)

THE RED-SWELL GARDEN RICE

Ingredients: 300g Bomba rice, 2 Red onions (diced), 1 Red bell pepper (minced), 1 tsp Smoked paprika, 1 tsp Saffron, 200g Tomato passata, 1L Veg stock...

Ingredients

  • 300g Bomba rice
  • 2 Red onions (diced)
  • 1 Red bell pepper (minced)
  • 1 tsp Smoked paprika
  • 1 tsp Saffron
  • 200g Tomato passata
  • 1L Veg stock

Cooking Method

  1. The Architect Sauté onions and peppers in oil until soft and sweet.
  2. The Scorch Add the rice; toast for 2 minutes until the edges are translucent.
  3. The Bloom Add paprika and saffron with a 50ml splash of stock; stir until the rice is stained golden-red.
  4. The Swell Add passata and stock gradually, stirring until the grains are creamy but firm.
  5. The Final Flourish Stir in raw manchego and a hit of fresh raw parsley.

Cuisine: Spanish

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