Louisiana is well-known for their dirty rice. However, the original recipe hails from La ribera baixa in Valencia, Spain. In this post I´m going to show you how to make the orginal Spanish dirty rice, known in Valencia as ¨Arros Brut¨. This rice dish is loaded with flavors, uses simple ingredients and comes together within one hour.
The best part about this dish is that it´s packed with an array of vegetables, in-fact this rice dish is naturally vegan + gluten free. So just about everyone can enjoy a plate (or two 🙂 ) of this dirty rice. Even my kids loved it, making it a great way to add more veggies into their diet.
To make this dirty rice I used my paella pan, as they do in Valencia, Spain. However, you can use any type of large frying pan to make it. I also used cooked frozen broad beans and cooked frozen lima beans. Both are very easy to find in Spain. If you can´t find them like that, you can just use canned ones or boil fresh ones for 20 minutes before you start.
Like all other Spanish rice dishes, make sure you use real saffron, not the imitation stuff. For this recipe I used saffron threads from Golden Saffron. With so many imitation saffrons out there, it´s hard to find a brand you can trust. The folks over at Golden Saffron are doing an incredible job. One of my favorite saffrons.
Key Ingredients & Cookware I used in this Recipe:
PAELLA PAN
SPANISH ROUND RICE
HIGH QUALITY SAFFRON
Watch the Video Below on how to make the Original Spanish Dirty Rice ¨Arros Brut¨
How to Make the Original Spanish Dirty Rice ¨Arros Brut¨
Ingredients
- 1/4 cup extra virgin olive oil
- 4 cloves garlic
- 2 cups fresh spinach
- 1 tomato
- 1/2 cup cooked broad beans canned or frozen
- 1/2 cup cooked lima beans canned or frozen
- 1 tsp sweet smoked Spanish paprika
- 4 cups vegetable broth
- 1/2 tsp saffron threads
- 2 artichokes
- 1 cup round rice
- pinch sea salt
- pinch black pepper
Instructions
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Grab 2 cups of tightly packed bagged spinach and roughly chop it, finely mince 4 cloves garlic, finely grate 1 tomato and cut 2 fresh artichokes into 4 quarters each, to prepare the artichokes remove the outer leaves until you reach the pale yellow colored ones, then cut off 1-inch from the top and rub the artichoke with lemon to prevent it from turning black, peel the stem and cut each artichoke into 4 quarters, remove the fibrous inside of the artichokes with a spoon and once again rub with lemon all over
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Heat a paella pan or any type of large frying pan with a medium-high heat, add a 1/4 cup of extra virgin olive oil and the minced garlic, mix the garlic with the oil for about 30 seconds, then add the chopped spinach and continue to mix until the spinach welts, then add the grated tomato, 1/2 cup of cooked broad beans, 1/2 cup of cooked lima beans, 1 tsp of sweet smoked paprika and season with sea salt & freshly cracked black pepper, mix together until well combined
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Next add in 4 cups of vegetable broth, pinch in 1/2 tsp of saffron threads and lightly season with sea salt, give it a gently mix, once it comes to a boil add the artichokes and let them boil for 5 minutes, then add 1 cup of round rice and mix together so everything is well combined
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About 9 minutes after adding the rice into the pan and the broth is incorporating into the rice, lower the fire to a low-medium heat and simmer for 4 minutes, after simmering the rice and there´s still a little broth left, remove the pan from the heat and cover with a dish cloth, after 4 minutes remove the dish cloth and serve at once, enjoy!
Recipe Notes
Remember to use high-quality saffron to make this Spanish dirty rice.
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