Spanish Rice with Potatoes and Raisins | Arroz con Patatas y Pasas

Ingredienti

• 3 cups vegetable broth (720 ml)
• 1/4 tsp saffron threads (0.17 grams)
• 1/2 cup raisins (75 grams)
• 1/3 cup extra virgin olive oil (90 ml)
• 1 medium potato (peeled)
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 2 large tomatoes (finely grated)
• 1 cup short-grain rice (190 grams)
• sea salt & black pepper
• chopped parslsey for garnish

Preparazione

1. 1

   Add the broth and saffron into a saucepan, and heat with a medium heat

2. 2

   Add the raisins into a fine sieve with a bowl underneath, and fill with warm water, just enough to cover the raisins

3. 3

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

4. 4

   In the meantime, cut the potato into rounds that are 1 cm (0.40 inches) thick

5. 5

   Once the oil is hot, add in the slices of potato, all in a single layer, fry for 4 to 5 minutes per side, then remove from the pan and season with salt & pepper

6. 6

   Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes, add in the grated tomatoes and the raisins that have been soaking, season with salt & pepper, mix together, and then simmer

7. 7

   After 3 to 4 minutes and the grated tomatoes have lightly thickened, add in the rice and mix together, then gently pour in the simmering vegetable broth and give it one final mix, then add in the potatoes back into the pan, once again in a single layer, and lower to a low-medium heat and simmer until the rice is cooked through (check package instructions for the rice you are using)

8. 8

   Once the rice is cooked through, remove the pan from the heat, and cover with a dishcloth

9. 9

   After a couple of minutes, uncover the pan, and top off with chopped parsley, enjoy!