Smoky spanish rice

By: Emily Kydd
From: Posh Rice
Serves: 3-4
Prep: 60 mins

This dish can be thrown together with whatever vegetables you have to hand. Try using aubergine (eggplant), courgette (zucchini) or butternut squash. Make sure you use a sweet smoked paprika, otherwise it may be too bitter.

Ingredients

Quantity	Ingredient
1	large bulb fennel, cut into 2.5cm chunks
2	romano peppers, thickly sliced
400g	artichokes, drained and halved
3	large garlic cloves, thickly sliced
1 teaspoon	fennel seeds, lightly crushed
2 teaspoons	sweet smoked paprika
3-4 tablespoons	olive oil
25g	butter
1	large red onion, thinly sliced
200g	bomba or paella rice, plus 1 tablespoon
1/2	lemon, peeled zest
	lemon wedges, to serve
400ml	hot vegetable stock
3 tablespoons	capers, drained
1 small bunch	parsley, roughly chopped
	salt
	freshly ground black pepper

Method

Preheat the oven to 200°C. Tip the fennel, peppers, artichokes, garlic, fennel seeds, paprika and seasoning into a large tray lined with baking parchment. Drizzle over 2 tbsp of the oil, toss together and spread out in a single layer. Roast for 20 minutes.
Meanwhile, heat the butter and the remaining oil in a large lidded frying pan. Add the onion and cook for 5 minutes until softened. Tip in the rice, lemon zest and seasoning and stir for 2 minutes. Pour over the stock, bring to the boil, then turn the heat down. Cover and simmer gently for 20 minutes, or until al dente.
After the vegetables have been roasting for 20 minutes, stir through the capers and roast for a further 20 minutes.
Once the rice is al dente, increase the heat and cook for a further 5 minutes to crisp the base. Remove from the heat and set aside for 5 minutes. Top the rice with the roasted vegetables, sprinkle over the parsley and serve with lemon wedges.

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Smoky spanish rice

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