Asturian-style Panissa

Ingredients

In the Asturian adaptation of Panissa, the traditional Italian rice is replaced with Arborio rice, which is more readily available in Asturias. Additionally, the original recipe uses Italian spices and ingredients, while the Asturian version incorporates local flavors such as smoky paprika and chorizo, giving it a distinct taste profile. We alse have the original recipe for Panissa (Liguria), so you can check it out.

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 pinch of saffron threads 1 pinch of saffron threads
• 1 cup (200g) cooked white beans 1 cup (200g) cooked white beans
• 1/2 cup (100g) diced chorizo 1/2 cup (100g) diced chorizo
• 1 teaspoon smoky paprika 1 teaspoon smoky paprika
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, dissolve the saffron threads in the vegetable broth and set aside.
3. 3.
   Heat olive oil in a large oven-safe skillet over medium heat.
4. 4.
   Add the diced chorizo and cook until it releases its oils and becomes slightly crispy.
5. 5.
   Add the Arborio rice to the skillet and stir to coat it with the chorizo oil.
6. 6.
   Pour in the saffron-infused vegetable broth and bring to a simmer.
7. 7.
   Stir in the cooked white beans and smoky paprika. Season with salt and pepper to taste.
8. 8.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
9. 9.
   Bake for 25-30 minutes or until the rice is cooked and the top is golden and crispy.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Arborio rice — Make sure to rinse the rice before cooking to remove excess starch and achieve a better texture.
• 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 broth.
• Chorizo — Use a good quality chorizo for the best flavor. If you prefer a milder taste, you can opt for a sweet or smoked variety.

Tips & Tricks

• For a vegetarian version, you can substitute the chorizo with smoked paprika and add some diced bell peppers for extra flavor.
• Serve the Asturian-style Panissa with a side of crusty bread to soak up the delicious flavors.
• Leftovers can be refrigerated and reheated the next day, making it a convenient option for meal prep.
• Customize the dish by adding cooked seafood such as shrimp or mussels for a seafood twist.
• Sprinkle some freshly chopped parsley on top before serving to add a touch of freshness.

Serving advice

Asturian-style Panissa is best served hot, straight from the oven. Garnish with a sprinkle of smoked paprika and a drizzle of olive oil for an extra flavor boost. Serve it as a main course accompanied by a fresh green salad or as a side dish alongside grilled meats or seafood.

Presentation advice

To present the Asturian-style Panissa beautifully, transfer it from the skillet to a serving platter or individual plates. The golden crust should be facing up, showcasing its crispy texture. Garnish with a sprig of fresh parsley or a sprinkle of smoked paprika for an appealing pop of color.