Asturian-style Luganega Rice

Ingredients

In this adaptation, the original Italian Luganega da riso is transformed into an Asturian-style dish by incorporating traditional Asturian ingredients such as saffron, piquillo peppers, and Spanish paprika. These additions infuse the dish with the distinct flavors and spices of Asturian cuisine, creating a unique fusion of Italian and Asturian culinary traditions. We alse have the original recipe for Luganega da riso, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250g Luganega sausage, sliced 250g Luganega sausage, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon Spanish paprika 1 teaspoon Spanish paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 2 cups (470ml) chicken stock 2 cups (470ml) chicken stock
• 4 piquillo peppers, sliced 4 piquillo peppers, sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sliced Luganega sausage to the skillet and cook until browned on all sides.
3. 3.
   Stir in the diced red and green bell peppers, Spanish paprika, and saffron threads. Cook for an additional 2 minutes to allow the flavors to meld.
4. 4.
   Add the Arborio rice to the skillet and stir well to coat the grains with the sausage and vegetable mixture.
5. 5.
   Pour in the white wine and cook until it has evaporated, stirring occasionally.
6. 6.
   Gradually add the chicken stock, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
7. 7.
   Continue adding the chicken stock and stirring until the rice is cooked al dente, about 20 minutes.
8. 8.
   Stir in the sliced piquillo peppers and season with salt and pepper to taste.
9. 9.
   Remove the skillet from heat and let the rice rest for a few minutes before serving.
10. 10.
    Garnish with freshly chopped parsley and serve hot.

Treat your ingredients with care...

• Luganega sausage — Ensure that the sausage is sliced evenly to ensure even cooking throughout the dish.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
• If Luganega sausage is not available, you can substitute it with any other mild Italian sausage.
• To make the dish more substantial, you can add cooked shrimp or diced chicken along with the sausage.
• Serve the Asturian-style Luganega Rice with a side of crusty bread to soak up the flavorful broth.
• Leftovers can be refrigerated and reheated the next day for a delicious and convenient meal.

Serving advice

Asturian-style Luganega Rice is best served hot, straight from the skillet. Garnish each serving with freshly chopped parsley for a pop of color and added freshness. Serve it as a main course for a hearty lunch or dinner, accompanied by a side of crusty bread and a simple green salad.

Presentation advice

To present the Asturian-style Luganega Rice beautifully, transfer it to a large serving platter or individual plates. Arrange the sliced piquillo peppers on top of the rice for an attractive presentation. Sprinkle some freshly chopped parsley over the dish to add a touch of vibrancy. Serve it with a rustic wooden spoon or fork for a rustic and inviting look.