This has a lot of ingredients, but the cooking is simple. You can even use leftover Brown Rice to make this. If you do, in step 2 simply bring the wine and saffron broth to 1½ cups with an extra ¼ cup of stock, and reduce the oven time to 15 – 20 minutes in step 6.
- Preheat the oven to 400 degrees. Combine the rice and 2½ cups of the stock, bring to a boil, lower the heat and cover. Cook over low heat for 30 minutes.
- While the rice is cooking, in a pot combine the wine and enough broth to bring it to 1¼ cups of liquid. Bring to a boil, add the saffron threads, cover and keep warm.
- Heat the olive oil in a wide paella pan over medium-high heat. Add the pine nuts and brown slightly, then add the garlic, onions, and red pepper. Cook over medium-high heat until the vegetables are slightly wilted. Add the tomatoes and parsley and sauté 2-3 minutes or until the tomatoes have cooked down. Add the spinach and cook until it has wilted, if using fresh, or when thawed, if using frozen.
- Stir in the paprika, thyme, cumin, and oregano, and blend well. Add the partially cooked rice, along with any remaining broth, coating it well with the mixture.
- Pour in the saffron infused broth and bring to a boil. Taste for salt. Add the chickpeas and continue to boil, stirring and rotating the pan occasionally.
- When the rice is no longer soupy but there is still liquid left to cook (this should take about 5 minutes), transfer to the oven and cook, uncovered, for 20-25 minutes until the rice is almost al dente. Cover the pan with foil and let the paella sit in a warm place for about 10 minutes until the rice is cooked to taste.
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