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Red Rice Paella

Name: Red Rice Paella
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 cups Agriko red rice; 3.5 cups vegetable or chicken stock; 1/4 cup extra virgin olive oil; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 red bell pepper sliced into rings; 1 cup diced tomatoes (fresh or canned); 1 teaspoon saffron threads (or 1/2 teaspoon turmeric); 1 cup fresh peas; Salt and black pepper to taste

Prep 15 mins

Cook 35 mins

Total 50 mins

Serves 4

Ingredients

1.5 cups Agriko red rice
3.5 cups vegetable or chicken stock
1/4 cup extra virgin olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 red bell pepper sliced into rings
1 cup diced tomatoes (fresh or canned)
1 teaspoon saffron threads (or 1/2 teaspoon turmeric)
1 cup fresh peas
Salt and black pepper to taste

Instructions

Rinse Agriko red rice under cold water until the water runs clear, then set aside. Warm the stock in a separate pot and keep on low heat throughout cooking.
Heat olive oil in a large paella pan over medium heat. Add diced onion and sauté for 3-4 minutes until translucent, then add minced garlic and cook for 1 minute until fragrant.
Add the rinsed red rice to the pan and stir continuously for 2 minutes to lightly toast the grains, allowing them to absorb the oil and release their nutty flavors.
Steep the saffron threads in 1/4 cup of warm stock for 2 minutes, then pour into the pan along with the diced tomatoes. Stir well to combine, then gradually add the remaining warm stock one ladle at a time.
Arrange the red bell pepper rings on top of the rice and bring to a gentle simmer. Cook uncovered for 25-30 minutes, stirring occasionally, until the rice is tender and most liquid is absorbed.
Scatter fresh peas over the paella in the final 3 minutes of cooking. Season with salt and black pepper to taste, then remove from heat and let rest for 5 minutes before serving.

Chef's Tip

For the best results, use a wide, shallow paella pan to maximize the development of socarrat—the delicate golden crust that forms on the bottom of the pan. Listen for a gentle crackling sound near the end of cooking, but be careful not to let it burn.