Spanish Farmers Rice Recipe

Whipping up this vibrant paella-inspired dish is like taking a delicious detour to Spain right in my kitchen, complete with the rich, savory aromas of chorizo and saffron wafting through the air. The burst of flavor from those shrimp and the colorful mix of bell peppers makes me feel like a culinary artisan, and trust me, the lemon wedges on the side are a total game-changer! 🍤🍋

Farmers Rice from Spain is a simple and delicious dish with a rich, aromatic flavor. The way the Bomba rice and chicken broth intermingle is pure magic; the creamy texture that results is the very essence of a rice dish.

Yet, a good rice dish is not just a creamy rice dish. It should be a proper paella; that is to say, it should have the kind of flavor that puts a smile on the faces of those fortunate enough to taste it.

This recipe is a very simplified version. It can also be done with more precision and care, and with better ingredients, on a larger scale.

Spanish Farmers Rice Recipe Ingredients

• Rice: Bomba or Arborio rice gives the dish its signature creamy texture due to its high starch content, providing a rich source of carbohydrates.
• Olive Oil: A heart-healthy fat, olive oil adds depth of flavor and helps to sauté vegetables to perfection.
• Onion: Onions add a sweet undertone and enhance the umami of the dish while offering antioxidant benefits.
• Garlic: Garlic contributes a pungent flavor and is known for its anti-inflammatory properties.
• Smoked Paprika: Imparts a smoky, earthy depth, complementing the rice’s rich flavors.
• Chorizo: This Spanish sausage provides protein and a spicy, robust flavor to the dish.
• Saffron: Saffron threads add a luxurious aroma and a golden hue, enhancing the dish’s appeal.

Spanish Farmers Rice Recipe Ingredient Quantities

• 2 cups Bomba or Arborio rice
• 4 cups chicken broth
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 large tomato, grated
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads, crushed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• 8 ounces chorizo, sliced
• 12 large shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges, for serving

How to Make this Spanish Farmers Rice Recipe

1. In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chorizo slices and cook them until they are browned, which should take about 3 minutes. Remove the chorizo and set it aside.

2. In the same pan, add the onion and cook until clear, which will take right around 5 minutes. Then, add in the garlic and the red and green bell peppers, cooking for about 3 minutes until they’ve all softened.

3. Add the grated tomato and cook for 2 minutes. Mix in the smoked paprika and saffron threads.

4. In the pan, add the Bomba or Arborio rice, and stir the grains into the oil and spices. Cook for 2 minutes.

5. Add the chicken stock and bring the mixture to a simmer. Season it with salt and freshly ground black pepper. Without stirring, spread the rice in an even layer over the surface of the pan.

6. Replace the chorizo in the pan, having it go evenly across the rice.

7. Cover and cook on medium-low for 15 minutes, or until rice is tender and broth is mostly absorbed.

8. Distribute the shrimp and frozen peas across the rice. Continue cooking for 5-7 minutes more, or until the shrimp are cooked through and have changed from their original grayish color to a lovely pink and white. The only opaque shrimp are properly cooked shrimp.

9. Take the pan off the heat and cover it with a clean kitchen towel. Allow it to rest for 5 minutes so that the flavors can meld together.

10. Chopped fresh parsley should be used as a garnish. Lemon wedges served on the side are the perfect complement to Spanish Farmers Rice, which is a dish bursting with flavor.

Spanish Farmers Rice Recipe Equipment Needed

1. Large paella pan or wide skillet
2. Cooking spoon or spatula
3. Knife
4. Cutting board
5. Grater or box grater
6. Measuring cups
7. Measuring spoons
8. Stove or cooktop
9. Kitchen towel
10. Serving plates or bowls

FAQ

• Q: Can I use a different type of rice? A:The rice that best suits this preparation is Bomba or Arborio. They are adept at holding, and even enhancing, the flavors of this dish while providing a pleasingly textured base.
• Q: What can I substitute for saffron? A:In the absence of saffron, color can be borrowed from turmeric, but it cannot lend a flavor anywhere near the singular profile of saffron.
• Q: Is it possible to make this dish vegetarian? A:Yes, use vegetable broth instead of chicken broth and leave out the chorizo and shrimp.
• Q: How should leftovers be stored? A:Store in an airtight container in the fridge for up to 3 days. Warm with a splash of broth to keep it from drying out.
• Q: Can I add other vegetables? A:Of course, vegetables such as artichokes or green beans can bolster the dish’s texture and taste.
• Q: What if I cannot find fresh tomatoes for grating? A:Canned crushed tomatoes can be used instead.
• Q: Can I prepare this dish in advance? A:The optimal way to serve this dish is right after it has been cooked, but you can prep all the components and then start cooking them right before you plan to serve. Don’t attempt to do it all in advance. If you do, you’re likely to end up with mushy rice.

Spanish Farmers Rice Recipe Substitutions and Variations

Calasparra rice or another short-grain rice can be used in place of Bomba or Arborio rice.
Instead of saffron threads, you may use turmeric to achieve the desired color, although the flavor will not be the same.
If you don’t have chorizo, you can substitute another spicy sausage such as andouille or smoked sausage.
If you can’t find raw shrimp, you could use shrimp that are already cooked, but be sure to add them at the very end so they don’t get overcooked.
If preferred, vegetable broth can be used as a substitute for the chicken broth.

Pro Tips

1. Saffron Blooming: To extract maximum flavor from the saffron, steep the crushed threads in a small amount of warm chicken broth for a few minutes before adding to the dish. This helps distribute the saffron’s unique aroma and color more evenly throughout the paella.