Empedrao rice recipe with seasonal vegetables
vegetable paella

Empedrao rice recipe with seasonal vegetables

Empedrao rice is one of the recipes that is made differently in every home. It’s always the same rice, the same food… but with minor changes. This rice offers multiple variations to adapt to the season we are in or the products we have in season. There are things that are immovable, such as the rice must be from Calasparra or the presence of beans and cod. In the winter we will use more roasted paprika and add mushrooms, and now, in the middle of the garden season, we will bet on freshly picked vegetables.


  • Calasparra rice, 400 gr.
  • Cooked beans or kidney beans, 200 gr.
  • Unsalted cod, 200 gr.
  • Sun-dried tomatoes, 4 or 5 pieces
  • 1 large ripe tomato
  • Tomato sauce, 6 tablespoons
  • Young garlic, 2 bunches
  • Fresh broad beans, a handful
  • Artichoke, 5 u.
  • 1 red bell pepper
  • Salt
  • Extra virgin olive oil, 100 ml.
  • colorant
  • Fresh parsley, chopped, 1 sprig


To make this coated rice, we’ll start by cleaning the spring garlic, removing the ends and cutting them into pieces of about three or four centimeters.

Wash the red pepper and remove the seeds. We cut into medium sized cubes.

On the other hand, we clean the artichokes. Remove the outer leaves of the artichoke. Next, cut off the toughest ends of the leaf. Then, with a lace knife, cut the stem to about 3 or 4 cm and peel off the entire stem and a little where it meets the leaves. Divide by four. be prepared a bowl of water and lots of lemon and fresh parsleyto prevent it from rusting and tarnishing.

Bring the paella to the heat and add a good splash of extra virgin olive oil. we include spring garlic and chopped red pepper and cook them on low heat. The goal is to cook them and soften them, but not fry them.

While they are being made, we wash them. tomatoes and cut into small cubes.

When we see that the spring garlic and pepper are softened and cooked, we add the tomato and heat it a little. We let it continue cooking.

Meanwhile, cut into irregular pieces. Add the sun-dried tomatoes to the sauce. We continue to cook already on low heat. We also include ketchup and season with salt. We continue to cook the sofrito.

Add the well-drained artichokes to the sauce and fresh broad beans, grain.

In a few minutes, we can add the rice to the sauce. We take a few turns for a minute or two, being careful not to break the grain. It’s called pearl rice.let it brown a bit and the oil in the sauce will give it shine.

We add water (twice the volume of rice) and a little colorant, if you wish, you can replace the water with vegetable broth and the colorant with saffron. If the water or broth is hot, the better. It doesn’t have to be boiling, but it should be hot.

we add some chopped fresh parsley and we leave cook for a total of 17 or 20 minutes, until the rice is ready. First 10 minutes on high heat, then reduce to medium heat. Season with salt halfway through cooking.

Halfway through cooking desalted cod, cut into bite-size pieces. And after a few minutes (rinsed from the preservative liquid) we add the cooked beans.

At first, the first three or four minutes can be removed, but then it can no longer be removed, the entire paella should be moved by moving it back and forth with the handles.

As soon as it is ready, remove from the stove and let it rest for five minutes before serving.

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