Spanish Civil War Rice | A Classic Recipe from Spanish History
Spain is a country that has a ton of history to it. All the way from the Roman empire & beyond, to the present day. Today, I will show you how to make a dish that dates back to the Spanish civil war, which was from 1936 to 1939. We are talking Arroz a lo Pobre.
This Spanish Civil War Rice has the most incredible flavors to it, it´s super easy to make and it comes together in just 40 minutes. A historic dish where less is more and where simplicity meets extraordinary.
What makes this rice dish special, is that it´s made with the most humble ingredients. You know, after a civil war, a country suffers heavily, so people eat whatever they have on hand. This is, how this dish was born.
TIPS & TRICKS to Make this Recipe: Once you add the rice into the pan, give it one final mix and don´t mix it again. As it disrupts the way it cooks. I used a homemade vegetable broth, but you can use the store-bought stuff.
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Watch the Video Below on How to Make this Spanish Civil War Rice Recipe
Spanish Civil War Rice | Arroz a lo Pobre Recipe
- 1/4 cup extra virgin olive oil 65 ml
- 1 potato
- 1/2 onion
- 1/2 green bell pepper
- 1/2 red bell pepper
- 4 cloves garlic
- 2 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1 cup uncooked round rice 200 grams
- 1 1/4 cups jarred or canned cooked chickpeas 210 grams
- 3 cups vegetable broth 710 ml
- handful freshly chopped parsley
- sea salt & black pepper
Add 3 cups (710 ml) vegetable broth into a sauce pan and heat with a medium-high heat
Heat a large fry pan with a medium-high heat and add in a generous 1/4 cup (65 ml) extra virgin olive oil
Meanwhile, cut 1 potato (washed & patted dry) into 1/4 inch (.635 cm) thick rounds
After heating the oil for 2 minutes, add in the slices of potato, making sure they´re all in a single layer, cook for 4 to 5 minutes per side
While the potatoes are cooking, roughly dice 1/2 onion, roughly mince 4 cloves garlic, thinly slice 1/2 green & 1/2 red bell pepper and finely grate 2 tomatoes
After cooking the slices of potato for 8 minutes (4 minutes per side), remove from the pan and set aside
Using the same pan with the same heat, add in the diced onions and strips of green & red bell pepper, mix with the olive oil, after 3 minutes and the veggies are lightly sauteed, add in the minced garlic, mix and cook for 30 seconds, then add in 1 tsp (2.30 grams) sweet smoked paprika, quickly mix together, then add in the grated tomato and simmer for 2 minutes, or until the tomato has thickend up, then add in 1 cup (200 grams) uncooked round rice, 1 1/4 cups (210 grams) cooked chickpeas and season with sea salt & black pepper, mix together until well combined, then add in the hot vegetable broth, give it one final mix and add the fried potatoes back into the pan, in a single layer
After simmer for 9 to 10 minutes and most of the broth has been absorbed, but there is still a little bit left, lower the heat to a low-medium, simmer for 3 to 4 minutes or until all the broth has been absorbed, then remove the pan from the heat and cover with a dishcloth, after 3 minutes uncover the pan, add to serving dishes and sprinkle with freshly chopped parsley, enjoy!
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