Spanish Rice with Poached Eggs
- Vegetable recipes
Ingredients
- 3 tbsp (45 mL) extra-virgin olive oil
- 2 fresh summer bulb onions or 1 Spanish onion, chopped
- 2 cloves garlic, minced
- 1-1/2 cups (375 mL) short-grain rice (Valencia or arborio), rinsed and drained
- 3 tbsp (45 mL) tomato paste
- 1-1/2 tsp (7 mL) paprika
- 3/4 tsp (4 mL) (approx) salt
- 2 sweet green and/or red peppers, diced
- 8 oz (250 g) cured hot chorizo sausage, diced
- Pinch saffron (optional)
- 2 sprigs fresh thyme
- 1-1/2 cups (375 mL) fresh peas (or frozen peas, thawed)
- 1/2 cup (125 mL) small green olives or pimiento-stuffed olives, halved
- 1/4 cup (60 mL) finely chopped parsley
- 6 eggs poached
- Pinch black pepper
Preparation
In Dutch oven or large heavy-bottomed skillet, heat oil over medium heat; fry onions and garlic until onions are softened, 8 to 10 minutes. Stir in rice; fry, stirring occasionally, for 2 minutes.
Push rice mixture away from centre of pan; add tomato paste and fry until slightly darkened, about 2 minutes. Stir tomato paste into rice with paprika and 3/4 tsp/4 mL salt; fry, stirring, for 1 minute.
Stir in sweet peppers, sausage and saffron (if using); place thyme in pan. Pour in 3 1/4 cups/810 mL water. Bring to simmer; reduce heat to low and cook, covered, for 12 minutes.
Gently stir in peas and olives without breaking rice kernels (if using thawed peas, wait to add until last 3 minutes of cooking).
Cover; continue cooking until all liquid is absorbed and rice is tender, about 7 minutes. Fluff with fork, stirring in parsley and removing thyme stems. Remove from heat; cover and keep warm for 10 minutes.
Served topped with poached eggs; sprinkle yolks with pepper and a pinch salt on each.
Makes 6 servings.
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