0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

CREAMY RICE & NAVARRAN ARTICHOKES

Creamy rice & Navarran artichokes: delicate Calasparra rice with artichoke hearts.
READY IN

1 hour

COOKING TIME

45 minutes

PREP TIME

15 minutes

SERVES

4 people

ingredients

  • 1 jar Navarrico artichoke hearts
OUT OF STOCK
  • 3 tbsp Brindisa North & South olive oil
OUT OF STOCK
  • 1.25 litres vegetable stock
  • 60ml / ½ sherry glass amontillado sherry
  • 1 tbsp Catalan oregano
  • 1 medium onion finely chopped
  • 1 tsp ground coriander
  • ¼ tsp ground white pepper
  • 250g Calasparra Paella Rice
IN STOCK
  • 300g petit pois
  • 2 cloves garlic, thinly sliced
  • 100ml crème fraiche
  • 100g finely grated 1605 Manchego semi curado
  • Basil springs for garnish

METHOD

  1. Heat the oven to 220°C; line a roasting tray with foil.
  2. Cut the artichoke hearts in to quarters and leave to drain for a few minutes.
  3. Toss the artichokes in 1 tbsp olive oil to coat; spread the coated artichokes out on the roasting tray; roast until one or two artichoke start to show a little brown on the edges – approx. 12 minutes; remove the tray from the oven and loosen the artichokes gently from the foil; put to one side.
  4. Heat the stock, sherry and oregano to a low simmer.
  5. In a large saucepan, cook the onion and spices in 2 tbsp olive oil over medium heat until just softened - approx. 5 minutes; stir in the rice to coat, followed by the peas and the garlic.
  6. Stir the stock into the rice mixture, a ladle at a time, and bring to a simmer; cook until most of the stock has been absorbed – approx. 18 - 20 minutes – stirring every minute or two; taste for seasoning.
  7. Gently stir in the artichokes, then after a minute add the crème fraiche and cook gently for a further 5 minutes.
  8. Stir in the cheese, switch of the heat and leave for 5 minutes.
  9. Garnish the plates with basil.

ingredients

  • 1 jar Navarrico artichoke hearts
each -
OUT OF STOCK
  • 3 tbsp Brindisa North & South olive oil
OUT OF STOCK
  • 1.25 litres vegetable stock
  • 60ml / ½ sherry glass amontillado sherry
  • 1 tbsp Catalan oregano
  • 1 medium onion finely chopped
  • 1 tsp ground coriander
  • ¼ tsp ground white pepper
  • 250g Calasparra Paella Rice
IN STOCK
  • 300g petit pois
  • 2 cloves garlic, thinly sliced
  • 100ml crème fraiche
  • 100g finely grated 1605 Manchego semi curado
  • Basil springs for garnish

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top