4 Spanish RICE Dishes YOU NEED IN YOUR LIFE

Bienvenidos welcome to Spain on a Fork in today's episode I'm going to show you how to make four Spanish rice dishes that are very simple yet super delicious guys all four of these dishes pack a big punch of Spanish flavors they are effortless to make and each one is made with very simple ingredients now speaking of the ingredients two key ingredients to making these four Spanish dishes the first one is the rice make sure that use round rice this is very similar to medium grain rice or even arborio rice and the second thing is the saffron make sure you some high quality saffron this is what gives these Spanish dishes that beautiful Mediterranean flavor like I always tell you guys this saffron from Golden saffron is one of the best ones in market truly grade one high quality premium saffron get yourself a tin of this to make these four Spanish dishes link in the description box below for our first rice dish we are making an oven-baked Spanish rice known as Arroz al Horno here in Spain this is such a beautiful Spanish rice dish loaded with so many flavors and it's so easy to make I'm gonna begin by grabbing a saucepan adding in two cups of a good-quality vegetable broth pinching in half a teaspoon of saffron threads and heating it with a medium heat while our broth is heating up I'm gonna grab a paella pan make sure you use one that is oven proof heat it with a medium-high heat and add in a 1/4 cup of extra virgin olive oil one minute after heating the olive oil I'm gonna add in some slices of potato these are a quarter inch thick I'm gonna add between 7 to 8 slices of potato after two minutes I'm gonna flip the potatoes to cook the other side and after a total cooking time four minutes that's 2 minutes per side I'm gonna remove the potatoes from the pan and transfer them into a dish now using the same pan with same heat I'm gonna add in 1/2 of an onion that I finely diced and start mixing the onions around with the extra virgin olive oil very important to mix this continuously that way those onions don't burn two minutes after adding the onions into the pan and they're nice and translucent I'm gonna add in two cloves of garlic that I finely minced and again continue to mix this that way nothing burns about 30 seconds after adding the garlic's into the pan you don't want to overcook them you want them to be nice and fragrant I'm gonna add in 1/2 of a teaspoon of sweet smoked Spanish paprika and mix this all together until everything is well combined once everything is well mixed and you wanna do this pretty quickly that way that paprika does not get a bitter flavor I'm gonna add in half of a cup of canned tomato sauce season everything with sea salt and freshly cracked black pepper and mix this all together until it's well combined one minute after adding the tomato sauce into the pan I'm gonna add in 1/2 of a cup of canned chickpeas I rinsed these before hand one cup of round rice again guys very important to use round rice very similar to medium grain rice or arborio rice season again sea salt and mix all these ingredients together until everything's well combined once everything is well mixed I'm gonna turn off the heat in the paella pan grab our saffron-infused vegetable broth and pour it into the pan and give everything a gentle mix that way everything is evenly divided then I´m gonna add the slices of fried potatoes that we cooked earlier on top I'm also gonna add in between four to five slices of tomato these are a quarter-inch thick and we´ll lightly season the tomatoes and the potatoes with some sea salt and freshly cracked black pepper and for the last ingredient I'm gonna add in one head of garlic I cut up about a quarter inch from the top and I'm gonna add the paella pan into a preheated oven bake only option 210 degree Celsius which is 425 degrees Fahrenheit again guys very important to use a pella pan that is oven-proof or you can even use a cast-iron skillet to make this dish it's been about 25 minutes since I added this rice dish into the oven and it should be perfectly cooked let's go ahead and take it out of the oven and our first Spanish rice dish is done guys this oven baked rice is insanely delicious so many great Spanish flavors so easy to make and it comes together in under an hour and as you guys saw very basic and simple ingredients serve this directly out of the pan the flavors here are gonna blow you away for our second Spanish rice dish we are making Arroz a Banda this is a rice dish that hails from the province of Alicante very similar to a seafood paella except it only has squid and shrimp making the rice and the saffron the star of the dish so many amazing flavors so easy to make I'm gonna begin by grabbing a saucepan adding in two and a half cups of a high-quality fish broth pinch in half a teaspoon of saffron threads and heat it with a medium heat while our broth is heating up let´s grab a paella pan heat it with a medium-high heat and add in 1/3 cup of extra virgin olive oil after heating the oil for one minute I'm gonna season it with sea salt and then add in 15 jumbo shrimp that I cut into half-inch pieces I bought these frozen and thawed them out and 2 tubes of squid that I cut into half inch squares again I bought these frozen and thawed them out and mix the squid and the shrimp with extra virgin olive oil you wanna mix this continuously that way everything cooks evenly two minutes after adding the shrimp and squid into the pan I'm gonna make a well and add in three cloves of garlic that I finely minced and mix them around with the extra virgin olive oil 30 seconds after adding in the garlic you don't want to overcook it you just want it to be nice and aromatic I'm gonna add in one teaspoon of sweet smoked Spanish paprika and then mix it all together until it's well combined once everything is well mixed and again you want to mix this quickly that way that paprika does not get a bitter flavor to it I'm gonna add in half a cup of canned tomato sauce and season it with sea salt and freshly cracked black pepper and I'm gonna mix this all together until everything is well combined about one minute after adding the tomato sauce into the pan I'm gonna add in one cup of round rice again guys very important to use round rice very similar to medium grain rice or arborio rice and once again I'm gonna mix this all together until everything is well combined once everything's well mixed I'm gonna grab our saffron infused fish broth that we've had heating and add it into the pan and I'm gonna gently mix everything together that way everything is evenly divided after this step we're not gonna mix the rice again otherwise it's gonna disrupt the way that it cooks but you can always give the pan a quick shake once in a while and we're gonna cook this on a medium-high heat between 9 to 10 minutes it's been about 10 minutes since I added the fish broth into the pan and as you can see there's not a lot of broth left at this point I'm gonna lower this to a low-medium heat and simmer it for about three minutes after simmering this for three minutes on a low medium heat and there's virtually almost no broth left it's time to achieve that socarrat which is that layer of caramelized rice underneath I'm gonna hit this to medium-high heat and go between 60 to 90 seconds then I'm gonna remove the pan from the heat and cover it with some foil paper and a dish cloth this is a very important step as this is what finishes cooking up that rice after five minutes I'm gonna uncover the paella pan and check it out guys our second Spanish rice dish is done this Arroz a Banda is absolutely delicious so many great Spanish flavors and like I told you guys earlier the rice is the star of the dish here along with that saffron in fact Arroz a Banda it means plenty of rice beautiful Spanish dish very simple ingredients done in under 45 minutes for our third Spanish rice dish we are making Arroz Meloso con verdudas this translates to a creamy rice with vegetables the texture of the rice is in between a paella where it is a dry rice to un arroz caldoso which is a brothy rice beautiful texture to the rice insane amount of flavors and made with very basic ingredients I'm gonna begin by grabbing a saute pan heating it with a medium heat and adding in a quarter cup of extra virgin olive oil two minutes after heating the olive oil I'm gonna add in half of an onion that I finely diced and three cloves of garlic that I finely minced and start mixing the garlic and the onions with the extra virgin olive oil you want to mix this continuously that way those garlic's don't burn three minutes after adding the onions and the garlic into the pan and those onions are nice and translucent I'm gonna add in half of a red bell pepper that roughly diced and half of a green green bell pepper that I roughly diced and continue to mix this together that way nothing burns and everything cooks evenly 4 minutes after adding the bell peppers into the pan and they are nice and tender I 'm gonna add in eight button mushrooms that I cut into quarter-inch thick slices and continue to mix this together again guys very important to mix this continuously that way everything cooks evenly and nothing burns two minutes after adding the mushrooms into the pan all these vegetables look like they are perfectly cooked I'm gonna add in a generous 1/2 teaspoon of sweet smoked Spanish paprika and season everything with sea salt and freshly cracked black pepper and I'm gonna mix this all together until everything is well combined and this right here guys is gonna be the flavor base of this beautiful arroz meloso once everything's well mixed and again you wanna mix this quickly that way that paprika does not get a bitter flavor I'm gonna add in half a cup of canned tomato sauce and then season again at sea salt and freshly cracked black pepper and once again I'm gonna mix this all together until everything is well combined its been one minute since I added the tomato sauce into the pan at this point I'm gonna add in one cup of round rice again guys very important to use round rice and pinch in half a teaspoon of saffron threads and once again I'm gonna mix this together until it's well combined and we're gonna cook this rice between two to three minutes before adding in our next ingredient our rice has been cooking for three minutes for the final step I'm gonna add in 4 cups of a high-quality vegetable broth and I'm gonna get in there and mix this around that way everything's evenly divided unlike a paella where you mix it once you can never mix it again or like a risotto where you have to mix it continuously this arroz meloso you just have to mix it I would say every 2 to 3 minutes this helps release the starch from the rice which gives us dish that beautiful creamy texture its been about 19 minutes since I added the broth into the pan I've been mixing this every two or three minutes look at the beautiful texture of this dish you still have a lot of broth in there you don't want to bring all that broth down it takes between 19 to 20 minutes to get this dish perfectly cooked from when you add the broth in there so I'm gonna go ahead and remove this from the heat and transfer some of the arroz meloso into a shallow bowl guys our third Spanish rice dish is done look how beautiful and creamy this rice looks so many great flavors all those vegetables the saffron and a good quality vegetable broth make for an incredible explosion of flavors so easy to make done in about 45 minutes for our fourth and final Spanish rice dish we're making a very simple one pan saffron rice with squid and clams this promises to be one of the easiest most delicious seafood rice dishes you will ever taste I'm gonna begin by grabbing a large nonstick frying pan heating it with a medium-high heat and adding in a generous two tablespoons of extra virgin olive oil after heating the olive oil for one minute I'm gonna season it with sea salt and add in two tubes of squid that I cut into half-inch pieces again I bought this frozen and thawed it out and start mixing the squid around with the extra virgin olive oil very important to mix is continuously that way everything cooks evenly one minute after adding the squid into the pan I'm gonna start removing it and transferring it into a bowl now using the same pan with the same thing I'm going to add in half of an onion that I finely dice and three cloves of garlic that I finely minced and start mixing the garlic's and the onions with the extra virgin olive oil again very important to mix this continuously that way those garlic's don't burn and you want to make sure that you scrape up anything that was left over from those squid two minutes after adding the onions and the garlic into the pan and those onions are nice and translucent I'm gonna add the cooked squid back into the pan and add in 1/2 a teaspoon of sweet smoked Spanish paprika and mix this all together until it's well combined once everything is well mixed and again guys you want to do this pretty quickly that way that paprika does not get a bitter flavor I'm gonna add in two and a half cups of a good quality fish broth pinch in half a teaspoon of saffron threads and season it with sea salt and freshly cracked black pepper and give it a gentle mix that way everything is well combined and we're gonna bring this to a boil once this comes to a boil I'm gonna let it boil for an extra minute that way that saffron can really infuse then I'm gonna add in 1 cup of round rice and I'm gonna give it a gentle mix that way everything is evenly divided again guys after this step you don't want to mix the rice again otherwise it disrupts the way that it cooks exactly eight minutes after adding the rice into the pan I'm gonna add in between 15 to 16 fresh clams it's been a total of 10 minutes since I added the rice into the pan and 2 minutes since I added the clams in there at this point I'm gonna lower this to a low medium heat and let it simmer ok we've been simmering this on a low medium heat for exactly five minutes all the clams have opened up there's virtually no broth in there this rice dish is ready to go I'm gonna remove it from the heat and our fourth and final Spanish rice dish is done guys how easy was it to put this together beautiful flavors very minimal ingredients but promises to be one of the best seafood rice dishes you've ever tasted all done in one pan very easy to put together done in about 30 minutes that's it guys our four Spanish rice dishes are done each one loaded with a beautiful bounty of Spanish flavors each one very easy to make and they all use very simple ingredients make these Spanish rice this is at home they're gonna completely change your world around if you enjoyed today´s video hit that like button leave me a comment below and if you´re not subscribed smash that subscribe button until the next time...Hasta Luego!!

Channel: Spain on a Fork

Views: 111,732

Keywords: spanish rice dishes, epic spanish rice dishes, epic rice dishes, rice dishes you have to make, spanish rice dishes you have to make, 4 epic spanish rice dishes, how to make, easy to make, spanish rice dishes to make, spanish rice, spanish saffron rice, saffron rice, saffron, spanish rice dishes that are epic, paella, spanish paella, video, episode, authentic, spain on a fork, albert bevia, yt:cc=on

Id: KHtPy-hFSnw

Length: 17min 25sec (1045 seconds)

Published: Fri Jan 10 2020