in Spain

Rice with tomato and tuna

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Ingredients for 4 servings:

  • 2 cup(s) rice, Spanish or Arborio rice
  • 4 cups water
  • 1 can of tuna
  • 4 m.-sized tomatoes
  • 2 cloves garlic
  • some saffron
  • salt and pepper
  • 5 tbsp extra virgin olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Arroz al horno con Tomate y Atun – A recipe from my grandma from Valencia – Spain

Blanch the tomatoes and peel them. Finely chop the garlic and fry it in olive oil in a pan. Dice the tomatoes and add them to the garlic, frying them as well. Now add the can of tuna. Then add the water, salt, pepper, and saffron. Simmer everything for about 10 minutes. Meanwhile, preheat the oven to 200°C (400°F). Place the rice in an ovenproof dish. Pour the entire tomato and tuna broth over it. Stir briefly and then place it in the oven. Bake at 200°C (400°F) for about 20 minutes. Serve with baguette and aioli.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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