Sign up for our Wine Club Online!
The Spanish Table Wine Club Is Now Digital - Subscribe Online Today!
Visit Our Large Selection of Spanish and Portuguese Wines
End of vintage wine sale - Shop Now!
Most of the time, The Spanish Table is all about authentic Spanish and Portuguese cooking. But every once in a while, we veer off script proudly. This recipe was made up on the spot while looking for an exciting side for grilled salmon, bored with the usual suspects, but also not with enough time or ingredients to make a real Spanish side. So, with a cast iron pan, Valencian paella rice, and coconut milk on hand, this recipe sprung up and turned out delicious.
Rated 5.0 stars by 1 users
Side dish
World
4
5 minutes
20 minutes
1 can coconut milk
½ yellow or white onion
½ cup of water
1 cup valencian paella rice
1 chopped red pepper
other vegetables as desired
2-3 tbsp vegetable oil
1 tsp salt (or to taste)
Dice onion, pepper, and any other vegetables
Put cast iron skillet (8” Lodge) or 4-person paella pan on stove. If using cast iron, preheat on medium. If using paella pan proceed to next step
Gently heat the oil in the pan
Add onion and vegetables and sautee lightly, taking care not to brown (about 2-5 minutes)
Add salt
Add coconut milk and water, stir and bring to a boil
Add rice, sprinkling evenly all over the pan
bring to a medium bubbling boil and adjust heat to keep it there
cook for ~18 minutes, like with paella, monitoring for the evaporation of the coconut milk
towards the end of the cooking, listen for the crackle. If using cast iron pan, it is more pronounced than with a paella pan. With the cast iron, the soccarat will be more crispy.
remove from heat, rest 5 minutes, then serve
