From Claudia Roden’s marvelous cookbook, The Food of Spain, comes a paella-like dish, Baked Rice with Currants and Chickpeas. I actually made it last week, so it’s out of sequence, but I wanted you to see it before too much more time passed. Here is the recipe, and it’s pretty straightforward. Of course, I used our vegetable stock.
Sauté a head of garlic and some currants in olive oil in a cazuela.
Add the chickpeas and tomatoes.
Add the stock and pimenton and bring to a boil.
Add the rice, stir and bake in a 400º F. oven for 30 minutes or until rice is tender.
Serve on the plate or bowl. Squeeze roasted garlic cloves into the dish.
Accompany with braised green beans, tomatoes and garlic.
Seve with a 2007 Black Slate Porrera, made from Garnacha and Carinena from Priorat.