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
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
