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Spanish Style Rice with Capers and Anchovies

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1 Cup Round Rice
  • 1/2 Onion
  • 4 Tbsp Extra Virgin Spanish Olive Oil
  • 5 Sundried Tomatoes
  • 1/2 Tsp Smoked Paprika
  • 2 1/2 Cups Water
  • 1 Clove of Garlic
  • 1/4 Cup Capers
  • 6 Tinned Anchovy Fillets in Olive Oil
  • 1/4 Cup Fresh Parsley
  • 1/2 Tsp Lemon Juice
  • Sea Salt
  • Freshly Cracked Black Pepper

Instructions

  1. Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, meanwhile finely dice 1/2 of an onion, once the oil get´s hot add the onions to the pan
  2. While the onions are cooking, finely dice 5 sundried tomatoes, after cooking the onions for about 5 minutes, add 1/2 teaspoon of smoked paprika, mix with the onions, then add 1 cup of round rice and the diced sundried tomatoes into the pan and mix everything together, cook for about 4-5 minutes
  3. Next add 2 1/2 cups of water to the pan, turn the heat to a medium-high, season with sea salt and mix everything
  4. While the rice is cooking, finely mince 1 clove of garlic and add it to a mortar, also add a 1/4 cup of capers and about 6 anchovies (roughly chop them) and a 1/4 cup of fresh parsley into the mortar, using a pestle mash everything until you form a paste
  5. Next add 1/2 teaspoon of fresh lemon juice to the mortar, along with 2 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, and mix everything together until well mixed
  6. After cooking the rice for about 10 minutes, lower the fire to a LOW heat and place a lid on top
  7. After about 4-5 minutes, turn the fire off, remove the lid and add the anchovy and caper mixture into the pan, mix everything together until well mixed
  8. Serve straight out of the pan!
  9. Enjoy :)

Recipe Notes

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