READY IN
COOKING TIME
PREP TIME
SERVES
ingredients
- 5 tbsp Brindisa Arbequina Olive Oil, divided
IN STOCK
- 250g Calasparra Paella Rice DOP
IN STOCK
- 1/4 tsp Santo Domingo Smoked Paprika DOP Bittersweet
OUT OF STOCK
- 600ml vegetable stock or water
- 75g Brindisa Fritada Pepper and Tomato Sauce
IN STOCK
- 1/2 tsp Catalan oregano
- 1 tsp salt
- 1 tbsp Valdespino Sherry Vinegar
IN STOCK
- 1 tin Ortiz Yellowfin Tuna Fillets in Olive Oil (250g)
- 3 tomatoes, cored, seeded and diced
- 12 Brindisa Empletre Black Olives black olives, pitted and coarsely chopped
IN STOCK
- 4 Navarrico Whole Piquillo Peppers, cut into strips or squares
OUT OF STOCK
- 2 spring onions, thinly sliced on the diagonal
- roughly chopped parsley to garnish
METHOD
- Heat 2 tbsp of the oil in a pan over a medium heat. Stir in the rice and pimentón followed by the stock, fritada, oregano and salt.
- Bring to the boil, reduce the heat, cover and simmer until the water has been absorbed and the rice is tender.
- Remove from the heat, uncover and set aside to cool.
- In a mixing bowl whisk together the remaining 3 tbsp olive oil and the sherry vinegar. Add the remaining ingredients and toss to coat.
- Stir in the rice and garnish with parsley.
ingredients
- 5 tbsp Brindisa Arbequina Olive Oil, divided
IN STOCK
- 250g Calasparra Paella Rice DOP
IN STOCK
- 1/4 tsp Santo Domingo Smoked Paprika DOP Bittersweet
OUT OF STOCK
- 600ml vegetable stock or water
- 75g Brindisa Fritada Pepper and Tomato Sauce
IN STOCK
- 1/2 tsp Catalan oregano
- 1 tsp salt
- 1 tbsp Valdespino Sherry Vinegar
IN STOCK
- 1 tin Ortiz Yellowfin Tuna Fillets in Olive Oil (250g)
- 3 tomatoes, cored, seeded and diced
- 12 Brindisa Empletre Black Olives black olives, pitted and coarsely chopped
IN STOCK
- 4 Navarrico Whole Piquillo Peppers, cut into strips or squares
OUT OF STOCK
- 2 spring onions, thinly sliced on the diagonal
- roughly chopped parsley to garnish