Spanish · Dinner
Crusted Rice with Chickpeas and Sausage (Gluten-Free)
Spanish baked rice with chickpeas and white fish, seasoned with smoked paprika, garlic, and tomato. Finished under high heat to form a crisp golden crust reminiscent of Catalan arroz al horno, using gluten-free chorizo for a fully gluten-free plate.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
22.6gFat
58.1gCarbs
5.9gSugar
6.8gFiber
1140mgSodium
126mgChol
5.9gSat Fat
980mgPotassium
95mgCalcium
4.6mgIron
2.1mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Pat fish dry and season with salt. Thinly slice chorizo and garlic; chop parsley. Measure rice, tomatoes, chickpeas, and stock.
2
Sear
Heat olive oil in an ovenproof skillet over medium-high heat. Sear chorizo for 2 minutes until fat renders and edges crisp.
3
Saute
Add garlic to the skillet and cook over medium heat for 1 minute until golden but not browned.
4
Bake
Stir in paprika, tomato paste, tomatoes, stock, saffron, and rice. Simmer 2 minutes, then nestle fish and chickpeas into rice. Transfer to 425°F oven and bake uncovered 20 minutes until rice absorbs liquid and fish flakes easily.
5
Crisp
Increase heat to broil and cook 3 to 4 minutes, watching closely, until top of rice forms a dry golden-brown crust without overcooking fish.
6
Rest
Remove from oven and let sit uncovered 5 minutes until crust firms and rice settles.
7
Plate
Scatter parsley over the top and serve directly from the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 3.6 oz100g chorizo-spanish-cured, gluten-free
- 2/3 cup130g arborio rice, uncooked
- 5.2 oz75g, about half a 15 oz can canned tomatoes
- 3.6 oz100g cooked chickpeas
- 4 cloves4 cloves garlic
- 4 tbsp60ml olive oil
- 1 1/2 cup360ml chicken stock
- 2 tsp2 tsp smoked paprika
- 1/4 tsp1/4 tsp saffron threads
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
