When you discover Spanish cuisine, you will notice that rice is often the main ingredient.. It is the basis of many dishes in all parts of the country, especially rice is popular and loved in Valencia, which is famous for its paella..

We have collected the best and most delicious Spanish rice recipes.. All of them are quite simple, so each of them can be a great decoration for any of your meals.!

Paella de Marisco (Seafood Paella) Paella de Marisco is the queen of Spanish rice dishes and perhaps the most famous and popular Spanish dish in the world. It comes from Valencia, a region on the Mediterranean coast of Spain, between Barcelona and Murcia.. There are as many variants of this paella as there are chefs in Spain. The recipe combines chicken, pork, squid, mussels, clams and shrimp to create an unforgettable meal.!

Ingredients: 1 yellow or white onion (diced), 2 chopped, diced tomatoes, 1 whole chicken or eight drumsticks or thighs, 700 g pork loin (fatty trimmings), cut into 2.5 cm cubes, 200 g squid, 500 -.

Preparation: Divide the chicken and pork into portions. Clean the squid from the internal organs, then remove the tentacles. Cut the squid into rings. Remove the seeds and cut the red pepper into long strips.. Cut onions and tomatoes. Heat up the chicken broth. Place the paella pan over heat and add the olive oil. When the pan is hot enough, saute the onions and tomatoes in olive oil.. Once the onion is translucent, add the chicken and cook, browning on all sides.. Add squid and cook, stirring frequently, for 10-15 minutes.

Add the rice by arranging it in the pan in the shape of a large cross.. Stir for two to three minutes so that the rice is well saturated with oil.. Crush the saffron seeds and add the warm chicken broth. Slowly pour the broth into the paella pan until all the ingredients are completely coated.. Spread the meat and vegetables evenly across the bottom of the pan.. Arrange the mussels around the outer edge of the pan, pointing up.

Place the clams and shrimp in the pan, spreading them evenly over the surface.. Add pepper slices on top. When the rice is almost ready, add the peas.. When the rice is fully cooked, remove from the heat and cover with aluminum foil or a large towel to allow the paella to " Slice lemons and serve with paella. Bon appetit!

Paella Valenciana Paella Valenciana is a traditional version of Valencia's signature rice dish.. The recipe consists of rabbit, chicken and snails, as well as a fragrant mixture of garlic, onions, tomatoes and saffron..

If you don't like seafood, this original paella is for you.. Also, you can always make a chicken-only dish if you don't like rabbit and snail..

Ingredients: 1.1/4 cup dry white beans, 1 whole chicken (or 8 chicken legs), 1 rabbit (peeled), 2 whole artichokes (trimmed, lower stem removed, and each cut into 4 pieces), 1/4.

Preparation: pre-soak the beans overnight, drain the water before cooking. Cut the chicken into portions; use the billhook to cut the chicken into small pieces. Cut the rabbit in the same way. If you are using fresh artichokes, trim off the tops and bottom stem.. Cut the artichokes into quarters lengthwise. If you are using canned artichokes, drain the liquid.. Place the pan on the grate and add the olive oil. When the pan is hot, saute the onion, garlic and tomatoes in olive oil.. Add olive oil as needed to keep food from sticking to the pan. Once the onion is translucent, add the chicken, snails and rabbit. Cook, stirring constantly - about 15 minutes.

Add beans and stir. Heat the chicken broth in a separate saucepan. Add the rice by arranging it in the pan in the shape of a large cross.. Stir for two to three minutes so that the rice is well saturated with oil.. Crush the saffron, add it to the stock pot and stir. Add the broth to the paella pan, completely covering the surface of the food.. Add green beans and spread them evenly in the pan. When the rice is fully cooked, remove from the heat and cover with aluminum foil or a large towel to allow the paella to " Serve and enjoy your meal!

Arros Cubano (Cuban Rice) This simple, delicious and uncomplicated recipe will spice up any of your meals.. Plus, it only takes six ingredients and less than an hour of your time to make Cuban rice..

Cuban rice is a classic combination of rice and fried eggs eaten in many Spanish speaking countries.. As is the case with any popular dish that is prepared in different regions, there are differences in its preparation.. Some chefs cook rice with garlic, others just white rice.. Recipes may include the addition of tomato sauce sauteed with a little olive oil, or sofrito sauce with onions and peppers.. In some regions, a fried banana is traditionally added..

Note: sofrito sauce is a tomato sauce that is produced throughout Spain and is also used to prepare other dishes.. It includes fresh or chopped canned tomatoes, onions, garlic and green peppers sauteed in olive oil.. If you want to cook it yourself, then it is better to take care of it in advance..

Ingredients: 1 cup sofrito (Spanish tomato sauce), 3 tablespoons Spanish olive oil, 2 cups uncooked rice, 3-4 cups water, salt (to taste), 4 large eggs.

Preparation: Prepare the sofrito ahead of time. While the sofrito is languishing, start cooking rice. Pour about 2-3 tablespoons of olive oil into a medium skillet and place over medium heat.. Add rice to the pan and mix with oil. Pour in enough water to completely cover the rice and bring to a boil.. Add salt to taste. Then reduce the heat, cover and simmer until the rice is tender, about 20 minutes.. Add olive oil to a small skillet and place over medium heat. Fry the eggs one at a time in olive oil with a little salt.. Place a scoop of rice on each plate and make a well in the center for the sofrito.. Add Sauce. Put a fried egg next to it.. Recommended to serve with a baguette.

Arros al Horno (Spanish oven-baked rice) Arros al Horno is Spanish oven-baked rice (" This dish is traditionally baked in earthenware and contains pieces of pork, black pudding, garlic, tomatoes, potatoes and chickpeas.. It is so popular that the small coastal town of Xativa hosts a festival in honor of Arros al Horno..

Ingredients: 500 g lean pork, 250 g blood sausage, 1 head of garlic, 2 medium tomatoes, 1 1/2 cups rice, 4 cups beef broth, 2 medium potatoes, 100 g chickpeas (cooked), 1/2 cup olive oil.

Preparation: Cut fresh pork into cubes, about 2 cm each.. Sausage cut into thick slices. Cut the tomatoes into slices about 1 cm thick. Peel the potatoes and cut into slices about 2 cm thick. Add a few tablespoons of olive oil to a frying pan and heat up. When the oil is hot, fry the pork, sausage pieces and a whole head of garlic. Add a few tomato slices and stir. Add rice and stir the contents of the pan. Add more olive oil if needed.

Add broth and arrange chickpeas around the dish. Simmer for 10 minutes, at this time start frying the potatoes. Add more broth if needed. Preheat oven to 190°C. Heat olive oil in a separate pan. When the oil is hot, add the potato slices. Lightly fry the potatoes. Add the rest of the tomato to the dish, stacking the slices on top. Lay the potato slices on top of the rice. Cover and bake in the oven until golden. Bon appetit!

Arros con Poyo (chicken and rice) Arros con Poyo (chicken and rice) is a standard main dish throughout Spain and Latin America. It is so popular because it is very tasty, inexpensive and easy to prepare.. The wide popularity of the dish has led to a variety of cooking options in each region.. We present to your attention a basic recipe seasoned with garlic, saffron, smoked paprika and turmeric - a delicious opportunity to get to know Spanish cuisine.!

Note: Recommended to serve with Ensalada de Pepino (cucumber salad).

Ingredients: 1 chicken (about 2 kg, cut into 8 pieces), 3 garlic cloves, 2 medium ripe tomatoes (diced), 1 yellow onion (chopped), 1 red pepper (cut into long strips), 2 cups rice, 4.

Preparation: prepare the necessary ingredients. Dry the chicken with paper towels. Season with salt, pepper and minced garlic. Heat olive oil in a large skillet (do not bring to a boil). Fry the chicken on each side, remove and put on a separate dish. In the same pan, add the diced tomatoes, onion, and peppers and saute everything in olive oil (add another tablespoon if needed). When the onion is translucent, add the rice and paprika and saute for about one minute, stirring constantly and making sure all the grains are soaked in oil.. Add chicken broth and turmeric.

Bring to a boil, then reduce heat. Add the chicken pieces and simmer, covered, for about 15 minutes, until the rice is cooked through and almost all of the liquid has been absorbed.. Remove the lid and turn up the heat until the rice has absorbed all the liquid and you can hear the rice starting to crackle at the bottom.. Remove the rice from the heat and leave for five minutes. Then stir the dish and serve. Bon appetit!

Alubias con Arros (Beans with Rice) Spaniards eat almost as much beans as rice, so it's only natural that they are paired together in Alubias con Arros. And for autumn and winter, this is generally an indispensable option, since beans are rich in nutrients such as calcium and potassium, not to mention fiber.. Beans are also a source of protein. You can spice up your favorite beans with garlic, bay leaf, onion, red pepper, and sweet Spanish paprika.. When you add rice, you get a complete meal in one dish.! It's perfect for any meal of the day and is especially helpful if you're trying to limit meat in your diet or have a lean meal..

Ingredients: 1/2 kg dry beans (pinto, black, red or pink), 2 large garlic cloves, 1 bay leaf, 2 - 3 tablespoons olive oil, 1 yellow onion, 1 red bell pepper, 1 tablespoon flour, 1.

Preparation: place the beans in a saucepan and cover with water, rinse thoroughly. Drain and refill until the beans are completely covered.. Bring to a boil. Add bay leaf. Reduce heat and simmer. Finely chop the onion and red pepper. Cut garlic cloves into quarters. Pour 2-3 tablespoons of olive oil into a frying pan and heat over medium heat.. When the pan is hot, add onion, pepper, garlic and fry for 5 minutes. As soon as the onion is browned, add flour and mix.

Add 2-3 tablespoons of bean broth to the pan and mix the ingredients. To this " Add to pot with beans and stir. While the beans are cooking, prepare the rice.. The beans should be soft but not overcooked.. Add salt to taste. Beans served over rice. Bon appetit!

Rice is the basis of many dishes in all parts of Spain and Latin America. You can use seafood, meat, beans, and substitute or add other ingredients of your choice. And if you want to complement the main dish with dessert, we recommend you 10 recipes for the most delicious marble cake in the world..

Author: Elena Ischuk miridei. com.