Spanish · Dinner
Rice with Lamb and Chickpeas
Spanish-style short-grain rice simmered in saffron-tinted stock with braised lamb shoulder, chickpeas, tomato and smoked paprika. Cooked in one wide pan until the rice absorbs the broth and turns tender, finished with scattered parsley. Served straight from the pan as a rustic main course.
$7
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
646Calories
41.9gProtein
28.5gFat
53.6gCarbs
6gSugar
6.6gFiber
812mgSodium
139mgChol
9.8gSat Fat
893mgPotassium
87mgCalcium
5.9mgIron
2.3mcgVitamin B12
8.7mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Cut the lamb into 1-inch chunks, chop the onion and garlic, and warm the chicken stock in a small pot over low heat.
2
Sear
Heat the olive oil in a paella pan or wide skillet over medium-high heat and brown the lamb chunks on all sides, 6-7 minutes, until a deep crust forms.
3
Sauté
Add the onion and garlic to the same pan over medium heat and cook 4-5 minutes, stirring, until the onion turns translucent.
4
Bloom
Stir the smoked paprika, tomato and saffron into the pan over medium heat and cook 2-3 minutes until the tomato darkens slightly.
5
Simmer
Pour in the warm chicken stock, add the rice and chickpeas, spreading them evenly, and cook uncovered over medium-low heat 18-20 minutes until the rice absorbs the stock.
6
Rest
Remove the pan from the heat, cover loosely with foil and let stand 10 minutes so the rice finishes steaming.
7
Plate
Scatter the fresh parsley over the top and serve the rice and lamb straight from the pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g, bone-in lamb shoulder
- 2/3 cup130g bomba or short-grain rice
- 5.2 oz75g, about half a 15 oz can, drained cooked chickpeas
- 2 cup480ml chicken stock
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomato
- 11 onion
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp smoked paprika
- a small pinch of saffron threads
- 2 tbsp30ml olive oil
- 2 tbsp30g fresh parsley
- salt, to taste
