Recipes
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Spanish baked rice with leek, bacon and chickpeas
Packed with flavour, this one-pot tasty recipe is the perfect dinner for the whole family to enjoy.
- 10–20 minutes prep. time
- 20–25 minutes cooking time
- Serves 4
- Pies & savoury treats
Ingredients
- 2 tbsp olive oil
- 250g streaky bacon, diced (or cooking chorizo, or a combination of both)
- 1 onion, finely diced
- 2 leeks, white and pale green parts only, sliced, rinsed and well drained
- 5 garlic cloves, skin on and left whole
- 3 whole plum tomatoes from a tin, drained of juice
- ½–1 tsp sweet paprika, to taste
- 300g Spanish paella rice (risotto rice will do)
- 600ml hot chicken stock or boiling water
- small bunch flat-leaf parsley, chopped
- salt (optional)
- 400g tin chickpeas, drained and rinsed
- lemon wedges, to serve
Method
Step 1
Preheat the oven to 180°C (170°C fan/gas mark 4).
Step 2
Heat the olive oil in a heavy-based casserole over a moderate heat and fry the bacon and/or chorizo for 3–5 minutes until golden, blistered and exuding fat.
Step 3
Add the onions, leeks and garlic cloves and cook for about 8 minutes until soft.
Step 4
Add the tomatoes, paprika and rice and mix everything together until the rice is well coated and warmed through.
Step 5
Add the hot stock or boiling water and the parsley and give the rice a good stir. Check the seasoning, adding a bit of salt or paprika if necessary.
Step 6
Add the chickpeas to the surface of the rice and cover the pan with a tight-fitting lid.
Step 7
Bake in the oven for about 20 minutes until the rice has absorbed all the liquid and the grains are just cooked through.
Step 8
Leave to rest for 5 minutes off the heat, with the lid on.
Step 9
Serve with lemon wedges and be sure to squeeze the pulpy flesh from the garlic cloves as you come across them.
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