This Spanish Rice with Canned Sardines, known as Arroz con Sardinas en Conserva, is possibly one of the best rice dishes that hail from Spain. We´re talking layers of amazing flavors, easy to make and all done in a little over 30 minutes.

Serves 4

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INGREDIENTS
1/4 cup extra virgin olive oil
1 small onion
4 cloves garlic
1 red bell pepper
1 carrot
1 tsp sweet smoked Spanish paprika
2 tomatoes
3 cups fish broth
1/4 tsp saffron threads
1 cup Spanish round or Arborio rice
1/3 cup frozen peas
2 cans sardines in olive oil
1 bay leaf
1 lemon
pinch sea salt
dash black pepper

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper & carrot

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the veggies are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together, then simmer without mixing the mixture

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the fish broth, saffron and bay leaf, turn it up to a high heat and give it a gentle mix

When the broth comes to a boil add in the rice, give it one final mix so everything is evenly distributed, simmer without mixing

After 9 to 10 minutes and most of the broth has been absorbed by the rice but there is still plenty of broth left, lower to a low-medium heat, add in the frozen peas over the rice, making sure they´re evenly spread around and the canned sardines, I like to add them in a circular design as it gives the dish a beautiful presentation, continue to simmer without mixing

Once there is virtually no broth left, about 5 minutes, turn it up to a medium-heat and simmer for 2 to 3 minutes, this is to achieve the socarrat, which is that layer of burnt caramelized rice underneath, then remove from the heat, cover the pan with foil paper and a dish cloth and let it sit for a couple of minutes, the uncover the pan

Garnish with lemon wedges and serve at once

This Classic Spanish Fish Soup, known as Sopa de Pescado, is one of the most popular dishes you will find up and down the Spanish Mediterranean coast. Loaded with Authentic Spanish flavors, easy to make and done in about 30 minutes

Serves 4

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INGREDIENTS
3 tbsp extra virgin olive oil
1 small onion
4 cloves garlic
1 carrot
1 celery stick
1 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
4 cups fish broth
1/4 tsp saffron threads
1/2 cup fideos (small cut spaghetti)
2 cod fillets 7 oz each
12 raw jumbo shrimp peeled & deveined
2 bay leafs
1 lemon
pinch sea salt
dash black pepper
fresh parsley

INSTRUCTIONS
Heat a large fry pan or stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic, thinly slice the celery and roughly chop the carrot (peeled)

Add the cut vegetables into the hot pan, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika, thyme and season with sea salt & black pepper, quickly mix together, then add in the broth, saffron and bay leaves, raise to a high heat

Once the broth comes to a boil add in the fideos, mix together and continue to cook on a high heat

Meanwhile, pat the cod fillets dry with paper towels, season with sea salt & black pepper and cut each fillet into small bite-sized pieces, pat the shrimp dry with paper towels as well and season with sea salt & black pepper

After cooking the fideos for 5 minutes, 2 minutes shy of being cooked al dente, add in the cod and shrimp, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the seafood is fully cooked through, then remove from the heat

Transfer into shallow bowls, squeeze in a kiss of fresh lemon juice over the soup and garnish with parsley

Spanish Beans with Fish is a bean and seafood stew is packed with flavors, easy to make and promises to impress even the toughest critics.

Serves 4

spainonafork.com

INGREDIENTS
1/4 cup extra virgin olive oil
1 small onion
6 cloves garlic
1 carrot
1 green bell pepper
2 tomatoes
1 tsp sweet smoked Spanish paprika
1 tsp dried thyme
15.5 oz can white beans
15.5 oz can kidney beans
3 cups fish broth
2 bay leaves
2 cod fillets 7 oz  each
15 raw jumbo shrimp (peeled & deveined)
2 tbsp chopped fresh parsley
1/4 tsp saffron threads
pinch sea salt
dash black pepper

INSTRUCTIONS
Heat a stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the carrot and roughly chop the green bell pepper

Add the cut vegetables into the stock pot, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, give it a quick mix, then add in the 2 tomatoes finely grated, mix together and simmer

Meanwhile, drain the cans of beans into a colander and rinse under cold water, reserve 1/4 cup (45 grams) of the beans and set aside

After 3 to 4 minutes and the grated tomato has thickened, add in the drained beans and season with sea salt & black pepper, gently mix together, then add in the broth and the bay leaves, raise to a high heat, once it comes to a boil place a lid on the stock pot and lower to a low medium heat

While the stew is simmering, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into bite-sized pieces, also pat the shrimp dry, season with sea salt & black pepper and cut each shrimp in half

After simmering the beans for 10 minutes remove the lid, add the seafood into the pan, give it a mix and place the lid back on the stock pot

Meanwhile, add the reserved beans into a mortar, along with the saffron, parsley and a pinch of sea salt, using a pestle pound down on until you form a paste like texture

Once the seafood is cooked through, about 3 to 4 minutes, remove the lid and add in the bean mixture, give it one final mix and then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley