This Spanish inspired lemon paprika rice is low maintenance and high impact. It won’t take long to prep, so we suggest a little flamenco tango with all your free time to really work up an appetite.
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/ Serving 5 people
/ Serving 5 people
baby spinach leaves
white wine vinegar
Put a full kettle of water on to boil. Roughly chop the Serrano ham. Finely chop the brown onion. Chop the red capsicum into 2 cm chunks. Roughly chop the zucchini into 2 cm chunks. Finely chop the parsley leaves.
Combine the vegetable stock cube and the boiling water (check the ingredients list for the amount) in a large jug and mix well. Set aside
Add a drizzle of olive oil to a large saucepan over a medium-high heat. Add the Serrano ham, brown onion, red capsicum and zucchini and cook for 5 minutes, or until softened. Add the smoked paprika and cook for 1 minute, or until fragrant.
Add the Arborio rice to the saucepan and stir to coat. Add the white wine vinegar and cook for 1 minute, or until all the liquid has evaporated. TIP: Stand back! White wine vinegar emits a strong vapour when added to the pan.
Pour the vegetable stock liquid into the saucepan with the rice, reduce the heat to medium and leave to simmer, without stirring, for 20-25 minutes, or until the rice is soft and all the liquid has been absorbed. TIP: Don’t stir the rice! The stock will find channels through the rice grains and cook evenly all by itself. Once the rice has cooked, stir through the baby spinach leaves and season with a pinch of pepper. Slice the lemon into wedges and squeeze over a little juice. Taste and add more lemon juice if you like.
Divide the lemon paprika rice between bowls. Sprinkle over the parsley and serve any remaining lemon wedges on the side.