🇪🇸 Spanish

Padron Peppers Arroz Caldoso

Name: Padron Peppers Arroz Caldoso
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: to taste Salt; 1, finely chopped Onion; 300 g Rice; 2 tbsp Olive Oil; 600 ml Stock or Broth; 1 litre Chicken Broth; 1 tsp Smoked Paprika; 300 g Bomba Rice; 1 pinch Saffron Threads; 300 g Padron Peppers

🇪🇸 Spanish

A one-pot rice dish where padron peppers perfumes the grains as they cook — weeknight-friendly and endlessly adaptable. 30 minutes of mostly hands-off cooking.

Prep 10 min Cook 20 min Serves 4 Medium

Ingredients

Saltto taste
Onion1, finely chopped
Rice300 g
Olive Oil2 tbsp
Stock or Broth600 ml
Chicken Broth1 litre
Smoked Paprika1 tsp
Bomba Rice300 g
Saffron Threads1 pinch
Padron Peppers300 g

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Olive Oil in a wide pot, soften the onion, and bloom the smoked paprika for 30 seconds.
3
Stir in the padron peppers, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with fresh parsley.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made

Video: Arroz a Banda - Rice Recipe from Alicante · on YouTube