Ingredients Jump to Instructions ↓

  1. 5 oz currants

  2. 1/3 cup olive oil

  3. 1 head garlic , rinsed and dried

  4. 1 tomato, peeled and finely chopped

  5. 1 teaspoon paprika

  6. 6 1/2 oz chickpeas , cooked

  7. 3 1/3 cups cocido or meat broth , hot salt

  8. 2 1/2 cups medium-grain rice

Instructions Jump to Ingredients ↑

  1. Soak the currants in warm water for 3-4 hours. Drain. Preheat the oven to 400 degrees F. Heat the oil in a 14 in. shallow casserole. When it is hot, add the head of garlic and half the currants and fry gently. Add the tomato and then the paprika. Stir, then add the chickpeas and broth. Check the seasoning. When the broth comes to a boil, add the rice and spread out evenly. The head of garlic should be in the center. Sprinkle the remaining currants on top, then bake for 15-18 minutes. Taste a few grains to check that the rice is cooked, then remove from the oven and serve immediately straight from the casserole.


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