Rice with Vegetables

Vegetable paellas --also called huertanas, or 'from the market garden' -- are especially associated with the fertile, lush river valley of the Segura in Murcia. The combinations of vegetables vary, but are always restrained, so don't be tempted to fling in too many types for color or flavor as the rice will lose its subtlety. This is the recipe of Juan Francisco Arroni Toledo from the Las Coronas restaurant of Murcia's city Siete Coronas hotel, where local people go to eat the rices at Sunday lunchtime. Preserved green garlic shoots salad sold in jars substitute well for fresh ones, or spring onions can be used as second best.

Servings: 4-5

Ingredients:

1 lb 2 oz Calasparra rice

Little olive oil

1/2 cauliflower, cut into very small pieces

1 green pepper, very finely chopped

8-10 fresh garlic shoots, both white and green parts

1 lb 2 oz fresh tomato

4 artichoke hearts (fresh or frozen), halved

4 oz young broad beans, podded

2 oz green beans, trimmed

2 oz unsoaked salt-cod, very finely shredded

3 1/8 cups stock or water

Salt

Preparation:

Heat the olive oil, sauté together the chopped vegetables, and when they are tender, add the salt-cod, and gently fry until the fish is golden. (Some people prefer to fry the vegetables separately.) This may be done ahead of time.

Add the stock or water (use less if you're not using Calasparra) and simmer for 5 minutes. Check for salt, then add the rice. When it is nearly ready, remove from the heat and leave to rest for 5 minutes.

By Juan Francisco Arroni Toledo
Recipe courtesy of Spain GourmeTour magazine.

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