Arroz de tomato

Name: Arroz de tomato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Mediterranean, Spanish, Portuguese
Ingredients: 4 tbsp good quality olive oil; 1/2 a large onion or a whole small, finely diced; Pinch salt; 1/2 a red bell pepper, finely diced; 4 cloves crushed garlic; Optional half a fresh red chilli, finely diced; 2 tsp smoked paprika; A small pinch of saffron strands, activated in a little warm water (optional); 2 bay leaves; 2 tbsp tomato paste; 250g rice, we used arborio; 100ml white wine; 400g very ripe tomatoes, grated or chopped (if grated, skins discarded) or you can pulp the tomatoes if you wish - however this is quite laborious - we bought ours pre pulped!; At least 1 tsp salt, a good grind of black pepper; 500ml veg stock; More salt and pepper to taste; More water if needed to thin out the dish; 3 medium tomatoes, chopped into quarters; 1 thick slice of stale bread; 3 tbsp good quality olive oil; 1 clove garlic; 2 tsp sherry or red wine vinegar; Pinch of salt

4 steps

Prep:15minCook:20min

Updated at: Wed, 04 Sep 2024 20:48:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1106.6 kcal (55%)

Total Fat53 g (76%)

Carbs136.3 g (52%)

Sugars17.2 g (19%)

Protein15.2 g (30%)

Sodium2618.9 mg (131%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat the oil, then fry the onion and red pepper with a pinch of salt until translucent, about 5-6 mins. Add the garlic, fresh chilli and fry for 2 mins more. Add the spices, adding more oil if needed. Fry for 1-2 mins more, then add the tomato paste and rice.

Step 2

Add wine and cook until you can no longer smell the alcohol. Then add the tomatoes and veggie stock

Step 3

Put the lid on the pan and simmer for 20 minutes

Step 4

Make the sauce by blending all the salmorejo ingerdiënts