Castilian-Manchego Jollof Rice

Ingredients

In this adaptation of Jollof Rice to Castilian-Manchego cuisine, we incorporate Spanish spices such as saffron and paprika to infuse the dish with the flavors of the region. The traditional African ingredients are still present, but the addition of these Spanish spices adds a unique twist to the dish, creating a delightful fusion of flavors. We alse have the original recipe for Jollof Rice, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Set aside.
2. 2.
   In a large pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced bell peppers to the pan and cook for a few minutes until they start to soften.
4. 4.
   Stir in the diced tomatoes, smoked paprika, saffron threads, dried thyme, and dried oregano. Cook for another 5 minutes to allow the flavors to meld together.
5. 5.
   Add the rinsed rice to the pan and stir well to coat the grains with the tomato mixture.
6. 6.
   Pour in the vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pan, and let the rice simmer for about 20 minutes or until the liquid is absorbed and the rice is cooked through.
8. 8.
   Once the rice is cooked, fluff it with a fork and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a smoky twist, you can use smoked sea salt instead of regular salt.
• Add a splash of lemon juice before serving to brighten the flavors.
• Customize the dish by adding cooked vegetables like peas or carrots.
• Serve with a side of grilled Spanish chorizo for an extra burst of flavor.
• Leftover Jollof Rice can be transformed into delicious rice balls by shaping them into small patties, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve Castilian-Manchego Jollof Rice as a main course accompanied by a fresh green salad or a side of grilled vegetables. It can also be served as a side dish alongside roasted chicken or grilled fish.

Presentation advice

To elevate the presentation, mold the cooked rice into a ring shape using a round mold or a small bowl. Carefully remove the mold and garnish the center with fresh parsley or a sprinkle of smoked paprika. Surround the rice with colorful roasted vegetables for an eye-catching display.