Grandma Maria’s rice

This is a humble version of a paella, and is absolutely delicious. My grandmother made it for the family using what few ingredients she could afford and would chargrill the red pepper on an anafre or anafe de carbon. This is a portable stove like bbq which would have been placed outside the home and was typically used to grill fish. The traditional anafres were earthen however Maria’s was made and sold by local gypsies using a large recycled tin can. A hole was cut out of the bottom to fan the flames and another at the top on which a grill would have been placed.

This dish with its vibrance of colours brings a real warmth to the table particularly on a cold winter’s day and is ideal for veggies as the tuna is optional. Delicious on its own, a simple salad dressed with olive oil and white wine vinegar compliments the dish perfectly.

Serves 4

Ingredients

1 small onion
3 cloves of garlic
1/2 green bell pepper (use another colour if you prefer)
1 red bell pepper (grilled whole so don’t chop it up!)
250g easy cook rice
A handful of garden peas (frozen or fresh)
1 tin of tuna (optional)
1 litre chicken or vegetable stock
1/2 tsp turmeric
2 bay leaves
Extra virgin olive oil
Salt to taste

Method

1. Firstly place a whole red pepper under the grill. You’ll need to keep a watchful eye on it and gradually turn the pepper when the skin is charred. Do this until the whole pepper is grilled. Leave aside to cool.
2. Finely chop the onion, green pepper and garlic.
3. Add a good glug of oil to a large saucepan or sauté pan. Heat the oil and add the onions and cook for 2 minutes on a low to medium heat.
4. Add the chopped green pepper and garlic and cook for 20 minutes or until the vegetables are soft. Stir occasionally.
5. Rinse the rice under a cold tap to remove any excess starch and add to the pan. Give the ingredients a good stir, coating the rice with the oil and vegetables.
6. Add the stock, turmeric and bay leaves and bring to the boil. Turn down the heat to simmer, stirring occasionally. Add a little more water to the pan if the rice starts to stick.
7. After 10 minutes add the peas and cook for another 10 minutes.
8. Stir in half the tuna.
9. Core and peel the grilled red pepper and slice length ways.
10. To serve add the rice to the dishes and add a few strands of the sliced pepper and a sprinkling of the remaining tuna.