RISOTTO-STYLE STRAWBERRY RICE PUDDING
Provided by Tyler Florence
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cut strawberries into medium-size dice. In a small saucepan over medium-low heat, add strawberries, 1/4 cup sugar, and lemon juice. Cook until berries are soft and the juices have thickened slightly, about 10 to 15 minutes. Set aside to cool.
- Heat the milk in a medium saucepan over medium-low heat until it starts to steam. Remove one cup of milk, set it aside, and keep it warm. Stir into the larger pan of milk the remaining sugar, the vanilla bean and seeds, and the rice. Lower heat and cook, stirring constantly, until the rice is tender, about 20 minutes. Add the reserved milk, lemon zest, butter, and salt. Stir well and remove from the heat. This should have a more liquid consistency than regular risotto.
- To serve, layer rice pudding and strawberry mixture in tall clear glasses. Chill.
BROWN SPANISH RICE
I like to use brown rice whenever possible, but Spanish rice recipes seem to all call for white. This recipe is the result of many attempts to come up with an easy yet spicy (Tex-Mex) version.
Provided by patriotizm
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Bring chicken broth, tomatoes, and salt to a boil in a medium saucepan; add rice. Cover, reduce heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 32.3 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 1478.8 mg, Sugar 0.5 g
SPANISH RICE ORIGINAL
A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well.
Provided by DEED330
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
- Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 45.7 g, Cholesterol 19 mg, Fat 18.5 g, Fiber 5.2 g, Protein 8.7 g, SaturatedFat 5.1 g, Sodium 1195.5 mg, Sugar 6.7 g
BARCELONA-STYLE RICE
Steps:
- Rinse the chicken pieces and pat dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the chicken and stick it in the refrigerator to marinate for 30 minutes.
- Heat the oil in a paella pan or wide shallow skillet over medium-high heat. When the oil is beginning to smoke, add the chicken, skin side down, and brown all over, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
- Return the pan to the stove and lower the heat to medium. Now make a sofrito by sautéing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown. Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir in the saffron. Pour in 3 cups warm water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or stir constantly as you would a risotto.
- Add the shrimp, lobster, clams, and the reserved chicken and chorizo. Give the paella a couple of good stirs to tuck all the pieces in there, then just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist. (The ideal paella has a toasted rice bottom called socarrat.) Then let it rest off the heat for 5 minutes. Garnish with parsley and serve with lemon wedges.
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SPANISH RICE DISHES: PAELLA & BEYOND - SPANISH SABORES
From spanishsabores.com
Reviews 1Published Mar 24, 2021Estimated Reading Time 8 mins
- Paella. Paella is, undoubtedly, the best-known Spanish rice dish across the world. That said, not all paellas are created equal—not even in Spain! Many restaurants—even some that are otherwise good—know that tourists are eager to try paella, so they draw them in with bright posters and signs featuring it outside their establishment.
- Arroz Negro. Arroz negro—literally, “black rice”—starts with white rice. So how does it get its signature dark color? The answer: squid ink. Not only does this contribute to the aesthetic quality of the dish, but it also serves to enhance the flavor of the seafood.
- Arroz Caldoso. While paella is dry—every last drop of liquid having been soaked up by that mighty bomba rice—arroz caldoso falls on the opposite end of the spectrum.
- Arroz al Caldero. Tucked in between the Valencian Community and Andalusia on southeastern Spain’s Mediterranean coast is a sun-drenched gem of a region that’s often not on most tourists’ radar.
- Arroz Meloso. Arroz meloso falls somewhere between paella and arroz caldoso on the soupiness spectrum. It’s far from dry, but with just enough liquid to give it a creamy, comforting touch.
- Arròs a Banda. As the story goes, Valencian fishermen traditionally made a sort of seafood and potato stew using the fish they were unable to sell. They later took the leftover liquid from that dish and used it to cook rice.
- Arroz al Horno. Valencia, as you might have noticed, does some pretty spectacular things with rice. In addition to paella, arròs a banda and more, it’s also home to arroz al horno, or baked rice.
- Arroz con pollo. Another one of the most famous Spanish rice dishes abroad, versions of arroz con pollo are hugely popular in Latin America as well. It originally developed in Spain and made its way to the New World over the years.
- Arroz con Costra. Arroz con costra is one of the hidden gems of the Spanish rice world. It’s also one of the oldest Spanish dishes with rice ever recorded—a recipe dating from the year 1220 still exists!
- Arroz a la Cubana. A favorite among children throughout Spain, arroz a la cubana is rice smothered in plenty of tomato sauce (preferably homemade). It’s often served with fried eggs and plantains or bananas.
THE 15 BEST SPANISH FOODS AND DISHES TO TRY IN …
From thetourguy.com
- Seafood Paella. As a well-known destination for foodies, Barcelona offers up some of the best paellas you can find in Spain. While Valencia is definitely the capital of Spanish paella, Barcelona is no slouch in the rice department.
- Pà Amb Tomàquet (Catalonian style bread with tomato) The humble origins of pà amb tomàquet are a simple expression of the thrifty nature of the Catalan people who say, “why waste old bread when you can revive it with a bit of heat and tasty tomatoes?”
- Patatas Bravas. While patatas bravas are a favorite around the entire country, Barcelona is a great place to tuck into some perfectly fried potatoes lovingly covered with a special spicy bravas sauce.
- Bombas. Many Spaniards will dispute the origin of bombas. Some say they’re originally from Barcelona, while others say they come from various other cities.
- Croquetas. The French are believed to have invented the croquette, but “invention” is only the first step. Spaniards would argue that they made croquettes an art form!
- Jamón Iberico. Spanish cured Iberian ham is well known around the world and for good reason. In my humble opinion, it is one of the tastiest things you can eat on the entire planet.
- Tortilla de patatas. Possibly the most popular dish in all of Spain is this go-to meal named tortilla española. You can get this simple yet delicious dish at any time of the day or night.
- Fried Chipirones (very small squid) In the US, fried squid or calamari are normally small lightly breaded rings that are fried and crispy. It’s obviously delicious, depending on where you go.
- Grilled Cuttlefish. One of the tapas that Mediterranean locals simply love is grilled cuttlefish or sepia in Spanish. It is finished off with garlic, parsley, and, of course, a chilled glass of white wine on the side.
- Calçots. Calçots (specially grown long white onions) are a seasonal crop harvested only from the late fall to early spring. For this reason, you cannot get them year round.
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