Arroz Canario
by Javier Perez Gonzalez, SA
A smooth, velvety rice from the Canary Islands, perfect to be enjoyed in good company!
Preparation
Cooking
People
Difficulty
Elaboration method
- We pour a good splash of extra virgin olive oil into the casserole.
- Sauté the whole bulb of garlic for a couple of minutes.
- Add the onions, a little bit of salt, and continue stir-frying until the onion is translucent.
- Add the green capsicum, the red capsicum, the carrots, and the beans, add a little more salt and olive oil.
- We mix it all, cover it with the lid and let cook for about 5-6 minutes or until the vegetables are poached.
- We add the concentrated tomato paste.
- We add the grated tomatoes.
- We add the juice of 1 lemon.
- We mix everything and let it cook until the water of the grated tomatoes and the lemon juice evaporate.
- Add the rice and mix well together to absorb all the fritura flavours and set aside.
- We infuse the broth with the saffron.
- We salt the ribs and put them in a pressure cooker along with the saffron-infused chicken broth.
- Precook the ribs in a pressure cooker for 12 minutes.
- Now we add the precooked ribs and the broth to the casserole along with the rice and vegetables.
- We rectify broth with a little bit more salt.
- We mix well everything to organize all the ingredients.
- Cook for 18 minutes or until the rice has absorbed all the broth.
- Let it rest for 5 minutes with the lid on.
- Sprinkle with chopped fresh parsley and garnish with lemon wedges.