Rice with black pudding and three peppers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Rice dish
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Rice dry round-grain 300 g
- Blood Sausage rice variety, 8 thick slices 250 g
- Red pepper trimmed 150 g
- Green pepper trimmed 150 g
- Yellow pepper trimmed 150 g
- Spring Onion 2, trimmed 200 g
- Water hot 900 g
- Extra virgin olive oil 25 g rice and 5 g black pudding 30 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Chop the spring onions and dice all three peppers finely. Soften in 25 g oil with the salt for 12–15 minutes until tender.
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Add the rice, stir for 1 minute and pour in the 900 g hot water. Cook for 5 minutes over a medium-high heat and 13–15 minutes over a medium-low heat without stirring.
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While the rice cooks, cook the eight black pudding slices with the remaining 5 g oil for about 3–4 minutes per side until browned and piping hot in the centre; follow the pack’s cooking instructions.
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Rest the rice for 5 minutes. Divide between four plates, add two black pudding slices per person and finish with the parsley.
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