A typical rice dish from Spain is Arroz Con Acelgas. Calasparra Rice with Swiss Chard.
This typical Spanish rice is grown in the Calasparra region of Murica. It’s a small grain that expands up to three times its dry size when cooked.
As with most Spanish dishes, only a few fresh and seasonal ingredients are needed.
Fresh from my garden tomatoes, swiss chard and cooked white navy beans.
A completely nourishing and healthy Mediterranean meal.
Arroz Con Acelgas – Calasparra Rice with Swiss Chard
- 4-5 garlic cloves, sliced thinly
- 4tbls Extra Virgin Olive Oil
- 4 medium potatoes, chopped
- 1 cup tomato sauce
- 3 packed cups swiss chard
- 10 cups water
- 2 cups cooked white navy beans ( you can substitute 2 cans, drained)
- 2tsp pimenton dulce (Spanish paprika)
- 10-12 saffron threads
- 1 cup Calasparra Spanish Rice
- Salt to taste (1-2 tbls)
1. In a dutch oven heat 4tbls extra virgin olive oil. Add the garlic and saute for 3-4 minutes or until the garlic begins to release it’s flavor.
2. Add the potatoes and toss for 5 minutes or until they just begin to brown.
3. Add the tomato sauce, mix thoroughly and simmer until the sauce begins to reduce and take on a thicker texture.
4. Add the swiss chard, mix and allow the leaves to wilt, 3-4 minutes.
5. Add 10 cups water, cooked white navy beans, pimenton, saffron and mix.
6. Bring to a boil, reduce the heat to a simmer add salt and the Calasparra Rice.
7. Simmer for 15 minutes or until the rice is soft and cooked through.
This rice dish is meant to be soupy. Once the rice dish is cooked through use a slotted spoon to serve the rice mixture in a dish and top with a ladle of broth.
Serve with a side salad, crusty bread and a glass of vino tinto.