Spain, La Gitana Recipe
Make Spain, La Gitana Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Vegetables & Aromatics
Spices & Seasonings
Protein (optional)
Method
Preparation
- 1
Prepare the Ingredients
Rinse the Spanish rice under cold water and set aside. Chop all vegetables and set aside.
- 2
Activate the Saffron
In a small bowl, soak the saffron threads in a few tablespoons of warm vegetable broth for about 10 minutes.
Cooking
- 3
Sauté the Vegetables
In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the diced bell peppers and garlic, cooking for an additional 2-3 minutes.
- 4
Add Rice and Broth
Stir in the rinsed Spanish rice and cook for 1-2 minutes. Then, add the vegetable broth, soaked saffron (with its water), diced tomato, paprika, salt, and black pepper. Stir to combine.
- 5
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15-20 minutes or until the rice is cooked and has absorbed most of the broth.
- 6
Add Protein (if using)
If using chickpeas and/or chorizo, stir them in during the last 5 minutes of cooking to heat through.
Serving
- 7
Serve
Once cooked, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork and serve hot.