Spain's Most UNDERRATED Rice Dish | Oven-Baked Spanish Vegetable Rice

short-grain rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein and is gluten-free.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and health benefits at a lower cost.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock enhances flavor without added cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while being cost-effective.

Heat a 30 cm (12 in) oven-proof paella pan over medium heat.

Add 1/4 cup of extra virgin olive oil to the pan.

Cut one medium-sized potato into rounds that are 1 cm thick, leaving the skin on.

Add the potato slices to the hot pan in a single layer and cook for about 3 minutes per side until lightly golden fried.

Remove the potatoes from the pan after 6 minutes.

In the same pan, add chopped onion, red bell pepper, carrot, and garlic; sauté for about 4 minutes until lightly sautéed.

Add 1 teaspoon of sweet smoked Spanish paprika and mix well.

Add 1/2 cup of tomato sauce and season with sea salt and black pepper; simmer for 3-4 minutes until slightly thickened.

Drain and rinse 1 can of chickpeas (15 1/2 oz) and add to the pan.

Add 3 cups of vegetable broth and 1/4 teaspoon of saffron threads; bring to a boil.

Measure out 1 cup of Spanish round rice and add it to the pan; mix well to combine.

Turn off the heat and add the head of garlic cut side down and the fried potato slices back into the pan in a single layer.

Add sliced tomatoes in a single layer on top and season with sea salt.

Transfer the pan to a preheated oven set to 210°C (410°F) and bake for 20-25 minutes until the liquid is absorbed and the rice is cooked through.

Remove from the oven and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary