This Mountain Rice is Spain’s BEST-KEPT Secret | Arroz de Montaña
This Spanish mountain rice, known as arroz de montaña, is one of Spain’s most underrated rice dishes. It’s filled with flavors, easy to make, and done in a little over 40 minutes. Serve it next to a garden salad, crunchy baguette, and a bottle of Spanish wine for a heartwarming and delicious meal.
To make this recipe, I used boneless chicken thighs and pork sausage. You can also use boneless chicken breasts or a combination of both. As for the pork sausage, I used longaniza, which is a typical pork sausage in Spain. You can use any type of sausage you like. Just make sure it’s firm, that way it holds its shape when cooked.
As for the rice, I used Spanish short-grain rice. Which is similar to Arborio. Of course, you can use any type of rice you like. Just make sure to add in an extra cup (240 ml) of liquid than what the package states. As that helps give this dish that slightly creamy texture.
TIPS & TRICKS to Make this Recipe: Once you add the rice into the pan, make sure to mix it every 2 to 3 minutes. As this will help release the starch in the rice, helping to achieve that slightly creamy texture along with the extra broth.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
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Watch the Video Below on How to Make Spanish Mountain Rice
Spanish Mountain Rice | Arroz de Montaña
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 lbs. boneless chicken thighs 450 grams
- 7 oz pork sausage 200 grams
- 6 button mushrooms (thinly sliced)
- 1 small onion (finely chopped)
- 6 cloves garlic (roughly chopped)
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp dried rosemary 0.50 grams
- 2 tomatoes (finely grated)
- 4 cups chicken broth 960 ml
- 1/4 tsp saffron threads 0.17 grams
- 1 cup Spanish short-grain rice (similar to Arborio) 190 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a large deep-fry pan with a medium heat and add in the olive oil
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In the meantime, add the boneless chicken thighs over some paper towels and pat dry, then season with salt & pepper, and cut each chicken thigh into small bite-sized pieces, also cut the pork sausages into 1/2-inch (1.25 cm) pieces
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Add the chopped chicken and sausage into the hot fry pan, mix together, and then mix every 1 to 2 minutes
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After 5 minutes and the pieces of chicken and sausage are lightly browned, remove them from the pan and set aside (at this stage you don't have to fully cook them through)
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Using the same pan with the same heat, add in the sliced mushrooms, and mix every 1 to 2 minutes, making sure to scrape up anything left over from the chicken and sausage
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After 5 minutes and the mushrooms are lightly browned, add in the chopped onion and garlic, and mix continuously
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Once the onions and garlic are lightly sautéed, about 3 minutes, add in the paprika and rosemary, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer
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After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the chicken broth and saffron, raise to a high heat, and gently mix
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When it comes to a boil, add in the rice and the chicken and sausage back into the pan, give it a mix, and then mix every 2 to 3 minutes
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Once the rice is just cooked through (18 minutes in my case; check package instructions on the rice you are using), remove the pan from the heat
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Transfer into shallow bowls and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe
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