Cooking Inspiration
I love to cook and one of my favorite is Spanish Rice with Veggies has always been one of my go-to recipes when I want to create something comforting yet vibrant. I remember the first time I made Spanish Rice with Veggies. The kitchen filled with the delightful aroma of sizzling vegetables and rich spices, making my home feel warm and inviting. Spanish Rice with Veggies is a dish that not only brings out the best in simple ingredients but also adds a touch of Spanish flair to the dinner table.
Family Memories
Every time I cook Spanish Rice with Veggies, it takes me back to the countless family gatherings where this dish was a staple. I recall one particular evening when we were celebrating my cousin’s birthday. The table was laden with delicious food, but the Spanish Rice with Veggies stole the show. My relatives couldn’t get enough of the crispy socarrat at the bottom of the pan, and the homemade allioli added a garlicky kick that everyone loved. The best part of Spanish Rice with Veggies is how it brings people together, creating lasting memories with each bite.
Cooking Tips
When preparing Spanish Rice with Veggies, it’s important to be patient with the sofrito. This mixture of onions, tomatoes, and garlic needs time to caramelize and develop deep, rich flavors. The socarrat, or crispy rice at the bottom, is another highlight of Spanish Rice with Veggies. To achieve it, avoid stirring the rice once you’ve added the broth. Letting it cook undisturbed allows the rice to form a golden crust that adds texture and flavor to the dish.
Recipe Love
I love that Spanish Rice with Veggies is so versatile. You can use whatever vegetables you have on hand, making it a perfect recipe for cleaning out the fridge. The combination of fresh herbs and a splash of sherry adds a unique depth of flavor that elevates the dish. Whether you’re cooking for a cozy family dinner or hosting a dinner party, Spanish Rice with Veggies is sure to impress. The vibrant colors and aromatic spices make it not just a meal, but an experience that celebrates the joy of cooking and sharing food with loved ones.
Table of Contents
Chef’s Notes- Spanish Rice with Veggies
- Achieving Socorrat: To get the desired crispy rice bottom (socorrat), resist the urge to stir the rice once you’ve added the broth. Allow the rice to cook undisturbed to form a deliciously crispy layer.
- Tomato Sofrito: If you’re short on time, you can make the sofrito ahead and store it in the fridge for up to 3 days. It will deepen in flavor and save time on cooking day.
- Allioli Tips: Make sure all ingredients for the allioli are at room temperature before blending to ensure a smooth emulsion. If the allioli breaks (separates), try blending in a teaspoon of water to bring it back together.
- Proteins and Veggies: Customize the protein and vegetables based on what’s in season or what you prefer. This recipe is highly adaptable, making it perfect for using up leftovers.
- Deglazing the Pan: When adding sherry or white wine, use a wooden spoon to scrape up any browned bits from the bottom of the pan. This adds extra flavor to the dish.
- Seasoning: Be generous with salt, especially in the broth. The rice will absorb the flavors as it cooks. Adjust the seasoning as needed before adding the protein and vegetables.
- Resting Time: Let the dish rest for a few minutes before serving to allow the flavors to meld and the socorrat to set properly.
Spanish Rice with Veggies
4
plates30
minutes1
hour450
kcal5
minutes1
hour35
minutesDive into the flavors of Spain with this vibrant Spanish Rice with Veggies! This dish is a fantastic way to use up any extra vegetables you have on hand, creating a delightful and flexible meal. The crispy socorrat at the bottom of the pan is a must-try! Topped with a homemade garlicky allioli, each bite is a burst of flavor. Perfect for a cozy dinner or a special occasion!
Ingredients
- Sofrito
1 ½ pounds ripe tomatoes (any variety)
2 tbsp neutral-flavored oil (like grapeseed)
2 tbsp extra virgin olive oil
2 cups finely diced yellow onions
2 tbsp minced garlic
- Allioli
1 large egg
1 clove garlic, crushed
¼ tsp fresh lemon juice
¼ tsp kosher salt (plus more to taste)
1 cup olive oil (or half olive oil and half neutral-flavored oil)
- Arroz
1 ½ tbsp neutral-flavored oil (like grapeseed)
1 ½ tbsp extra virgin olive oil
3 small cooked chicken legs or thighs
4 cooked sausage links (about 1 pound)
12 large shrimp (peeled and deveined)
6 oz mixed vegetables (such as summer squash, asparagus tips, turnip wedges, torn mushrooms, and bell pepper slices)
splash of dry sherry
4 ¼ cups chicken or vegetable broth
kosher salt to taste
1 ½ cups short-grain paella rice (like Bomba or Calasparra)
fresh herbs (such as rosemary, parsley, oregano, or thyme), chopped
Directions
- Prepare the Sofrito: Halve the tomatoes crosswise and grate them into a bowl using the coarse side of a box grater until only the skins remain; discard skins. You should have about 2 ½ cups of grated tomatoes with juices. Heat neutral-flavored oil and olive oil in a large skillet over medium heat. Add diced onions and cook until they turn deep golden brown (about 15 minutes), stirring often. Add minced garlic and cook for another minute. Stir in the grated tomatoes and cook until the mixture reduces by three-quarters and becomes deeply red and caramelized (30-40 minutes). Add a splash of water to deglaze the pan if needed. Let cool and set aside 3 tablespoons for the arroz. In a food processor, blend the egg, crushed garlic, lemon juice, and salt. With the machine running, slowly add the oil until smooth and emulsified. Adjust seasoning with salt to taste.
- Cook the Protein: Heat neutral-flavored oil and olive oil in a large skillet over medium-high heat. Add your choice of protein (chicken legs/thighs, sausage links, shrimp) and cook until browned (3-8 minutes). Transfer to a plate.
- Cook the Vegetables: In the same skillet, add mixed vegetables and season with salt. Cook until browned in spots (3-5 minutes). Transfer to the plate with the protein. Add reserved sofrito to the skillet and cook until heated through (30 seconds to 1 minute). Pour in a splash of sherry and stir to deglaze the pan.
- Add Stock and Rice: Pour in the broth and season generously with salt. Bring to a simmer and stir in the paella rice. Cook for 5 minutes without stirring.
- Finish Cooking: Arrange the browned protein evenly over the rice. Continue cooking without stirring until the rice starts to surface and edges become foamy (about 5 minutes). Add vegetables and fresh herbs on top. Reduce heat to low and cook until rice is al dente and edges are darkened (about 5 minutes more). Remove from heat, cover, and let rest for 5 minutes before serving.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Food Processor
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 100mg
- Sodium: 600mg
- Potassium: 700mg
- Carbohydrates: 50g
- Fiber: 5g
- Sugar: 6g
- Protein: 20g
- Vitamin A: 20IU
- Vitamin C: 30mg
- Calcium: 10mg
- Iron: 15mg
FAQs- Spanish Rice with Veggies
Can I make this dish vegetarian?
Yes! Simply omit the chicken, sausage, and shrimp. Add more vegetables like artichokes, peas, or green beans for a hearty vegetarian version.
What can I use instead of sherry?
You can use dry white wine or apple cider vinegar as a substitute. Both add a nice acidity and depth of flavor to the dish.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore some of the original texture.
Can I use brown rice instead of paella rice?
Brown rice requires a longer cooking time and more liquid. If you choose to use it, adjust the cooking time and liquid accordingly, but it won’t yield the same texture as traditional paella rice.
What should I do if my allioli breaks?
If your allioli breaks, try whisking in a teaspoon of warm water to bring it back together. Alternatively, start with a new egg yolk in a clean bowl and slowly whisk in the broken sauce to re-emulsify it.
