Arroz Canario

by Javier Perez Gonzalez, SA

A smooth, velvety rice from the Canary Islands, perfect to be enjoyed in good company!








Elaboration method

  • We pour a good splash of extra virgin olive oil into the casserole.
  • Sauté the whole bulb of garlic for a couple of minutes.
  • Add the onions, a little bit of salt, and continue stir-frying until the onion is translucent.
  • Add the green capsicum, the red capsicum, the carrots, and the beans, add a little more salt and olive oil.
  • We mix it all, cover it with the lid and let cook for about 5-6 minutes or until the vegetables are poached.
  • We add the concentrated tomato paste.
  • We add the grated tomatoes.
  • We add the juice of 1 lemon.
  • We mix everything and let it cook until the water of the grated tomatoes and the lemon juice evaporate.
  • Add the rice and mix well together to absorb all the fritura flavours and set aside.
  • We infuse the broth with the saffron.
  • We salt the ribs and put them in a pressure cooker along with the saffron-infused chicken broth.
  • Precook the ribs in a pressure cooker for 12 minutes.
  • Now we add the precooked ribs and the broth to the casserole along with the rice and vegetables.
  • We rectify broth with a little bit more salt.
  • We mix well everything to organize all the ingredients.
  • Cook for 18 minutes or until the rice has absorbed all the broth.
  • Let it rest for 5 minutes with the lid on.
  • Sprinkle with chopped fresh parsley and garnish with lemon wedges.