From Sophie’s Plant Kitchen! Never heard of this before but if you love tomato based sauces, give it a try!  

 

Ingredients

  • 4 tbsp olive oil
  • 1/2 red pepper
  • 4 cloves garlic
  • 1 tsp crushed chilli (optional)
  • 2 tsp smoked paprika
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 250g arborio rice
  • 100 ml white wine
  • 400g juicy tomatoes (blended or grated)
  • 1 tsp salt
  • Pinch of saffron
  • 500ml veg stock

Salmorejo

  • 3 med tomatoes
  • 1 slice of (stale) bread
  • 3 tbsp olive oil
  • 1/2-1 tsp garlic powder
  • 3 tsp sherry or red wine vinegar  

 

Method

  1. Fry onion and red pepper with a pinch of salt for 5 mins until soft.
  2. Add garlic and spices and fry for 1-2 mins.
  3. Add in tomato paste and rice for roughly 5 mins.
  4. Add wine to deglaze and fry until evaporated.
  5. Add in tomatoes for a few mins, then the stock (with saffron) and heat until simmering.
  6. Cook rice for 18-20 mins, keep stirring.
  7. Meanwhile blend salmorejo ingredients together.
  8. When rice is done, fold in salmorejo. Add in some lemon and salt and pepper to taste.  

 

Additional notes