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Arroz con Atún | Spanish Tuna Rice Pot
(0)
35 min
Under an hour
Knuspr-Küche
Ein aromatischer spanischer Traditionsklassiker aus einem Topf: Feine Thunfischfilets in Olivenöl, süße Erbsen, sonnengereifte Paprika und edler Safran verbinden sich mit körnigem Paella-Reis zu einem herzhaften One-Pot-Genuss in nur 35 Minuten.
Preparation method
Preparation
Peel and finely chop the onion and garlic cloves. Wash, deseed, and finely dice the red bell pepper. Drain the tuna (reserving the flavorful olive oil, as it is great for sautéing) and break the fillets into large pieces.
Preparation in the braising pot
Heat the olive oil (or the reserved tuna oil) in a wide braising pot or paella pan. Gently sauté the diced onion and red bell pepper over medium heat for about 4–5 minutes until soft. Add the chopped garlic and smoked paprika, and sauté while stirring for about 1 minute until fragrant.
Stir in the chopped canned tomatoes and let simmer gently for 2–3 minutes until the sauce thickens. Stir in the paella rice and sauté for 1 minute until translucent, allowing the grains to absorb the flavors of the sofrito.
Chef's tip
For an authentic Spanish flavor, let the rice cook without stirring at a slightly higher heat during the last 2 minutes of cooking time – this will form the coveted, crispy crust (socarrat) at the bottom of the pot.
Use high-quality tuna in olive oil and use the drained oil directly as cooking fat for the sofrito – this intensifies the Mediterranean flavor of the entire dish.
15 min
Under an hour
