Showing posts with label baked rice with chickpeas and potatoes. Show all posts
Showing posts with label baked rice with chickpeas and potatoes. Show all posts

January 17, 2007

Baked Rice With Chickpeas and Potatoes

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Last week I was going to make paella but made fideuá instead. Today I made baked rice with some unusual ingredients: chickpeas and potatoes. Once again, I adapted this recipe Arroz al Forno from The Cuisines of Spain by Teresa Barrenechea. I did not use morcilla because I don't have them (I don't like them!). This baked rice is garlicky and delicious, with different textures and flavors, I love it!


Arroz Al Forno
½ pound chickpeas, washed, soaked in water overnight, and drained
4 cups chicken stock
1 teaspoon sea salt
pinch of saffron threads
½ cup olive oil
1 head garlic, unpeeled, halved crosswise
2 small potatoes, cut into ½ inch pieces
1 3-oz chorizo, cut into ½ inch slices
1 3-oz morcilla, cut into ½ inch slices
1 green bell pepper, seeded and halved
1½ cups rice
  • In a saucepan, bring the stock to a boil, add chickpeas and boil for 1 hour in medium-low heat. Strain, set chickpeas aside, reserve 3 cups of liquid and add the salt and saffron.
  • In a large pan or paella pan, heat ¼ cup olive oil, add the garlic, fry for 5 minutes until golden brown. Remove and set aside. Add the potatoes to the pan and fry until golden brown, set aside. Fry the chorizo and morcilla for 5 minutes. Remove and set aside.
  • Preheat oven to 500°F.
  • Discard all the oil and add another ¼ cup oil to the pan, fry the green pepper just to flavor the oil, remove and save for another dish. Saute the tomato for 1 minute, add the potatoes, chickpeas, and sausages, stir fry for 2 minutes. On high heat, add the 3 cups liquid 1 cup at a time, stirring after each addition. When all the liquid has been added and the mixture begins to boil, add the rice and mix well. Cook for 5 to 10 minutes until the rice begins to absorb the liquid.Put the reserved garlic in the center of the pan and transfer the pan to the oven.
  • Bake for about 15 minutes . Remove from oven, cover with a lid and let rest 5 minutes before serving.

 
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