Spanish Asparagus Rice with Eggs | You won´t Believe how Good this is
This Spanish Asparagus Rice with Eggs is seriously one of the tastiest rice dishes ever. It´s got a ton of great flavors & textures, it´s easy to make and comes together in about 30 minutes.
This is the perfect dish for a busy weeknight dinner, yet it´s bold enough for a relaxed weekend lunch, next to a bottle of Spanish wine. Either way, this promises to be one heck of a great dish everyone will love.
You can make this dish any time of the year. But it´s extra special during spring, when asparagus are in-season. As you know, using fresh produce that´s in season always gives that extra pop of flavors.
TIPS & TRICKS to Make this Recipe: In order to perfectly cook this dish, you want to add the eggs while there is still some broth left in the pan. If you wait too long, the rice will over cook. Usually about 8 to 9 minutes after adding the broth into the rice is when you want to add the eggs. Place a lid over the pan and cook for about 4 to 5 minutes.
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Watch the Video Below on How to Make Spanish Asparagus Rice with Eggs
Spanish Asparagus Rice with Eggs
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 4 cloves garlic
- 1 bundle fresh asparagus about 16 spears
- 1 tomato
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1 cup uncooked round rice 200 grams
- 1 cup canned or jarred cooked chickpeas 170 grams
- 3 cups vegetable broth 711 ml
- 1/4 tsp saffron threads .17 grams
- 4 cage-free organic eggs
- sea salt & black pepper
Cut one bundle of fresh asparagus (washed & patted dry) into 1 inch (2.5 cm) pieces, add 1 cup of canned cooked chickpeas into a sieve and rinse under cold running water, finely grate 1 tomato, finely dice 1/2 onion and finely mince 4 cloves garlic
Add 3 cups (711 ml) vegetable broth into a sauce pan, pinch in 1/4 tsp (.17 grams) saffron threads and heat with a medium-high heat
Heat a large fry pan with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 1 minute add in the diced onion & chopped asparagus, mix with the olive oil, after 3 minutes and the onion is translucent, add in the minced garlic and continue to mix with the olive oil, 30 seconds later add in 1 tsp (2.30 grams) sweet smoked paprika, quickly mix together and then add in the grated tomato, simmer for 1 minute
After 1 minute and the grated tomato has thickend up, add in 1 cup (200 grams) uncooked round rice, the 1 cup rinsed chickpeas and season with sea salt & black pepper, mix together until well mixed, then add in the saffron infused broth that has been heating up, give it all one final mix so everything is evenly distributed, after this do not mix the rice again, otherwise it distrups the way the rice cooks
About 8 to 9 minutes after adding the hot broth into the pan and you can see a lot of the broth has incorporated into the rice, but there is still plenty of broth left, lower the fire to a low-medium heat, add in 4 eggs (I like to create little pockets in the pan so the eggs sit in there perfectly), season the eggs with black pepper and place a lid on the pan
After simmering with the lid for 4 to 5 minutes the eggs and the rice should be perfectly cooked, remove the pan from the heat, serve at once, enjoy!
Get the Saffron Threads I used to make this recipe
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