90 minutes
A traditional Valencian baked rice dish featuring garlic, currants, and chickpeas.
Dried Chickpeas, soaked
cups
to taste
tablespoons
Garlic, not peeled
0 heads
Dried Currants, soaked in water for 20 minutes and drained
cups
Large Tomato, peeled and chopped
each
Pimentón Dulce
teaspoons
cups
Medium-Grain Spanish Paella Rice
cups
1. Cook Chickpeas
Drain soaked chickpeas and simmer in fresh water until tender, about 1 hour. Add a pinch of salt to enhance flavor.
2. Preheat Oven
Preheat oven to 400°F (200°C).
3. Prepare Cazuela
In a large cazuela or oven-safe casserole, heat olive oil over medium heat. Add the whole head of garlic and half of the drained currants. Stir for 2-3 minutes.
4. Add Tomato and Pimentón Dulce
Add chopped tomato and pimentón dulce to the pan, stirring to combine.
5. Add Chickpeas and Stock
Incorporate cooked chickpeas and pour in the stock, seasoning with salt to taste. Bring to a boil.
6. Add Rice and Bake
Add rice and stir well. Place the head of garlic in the center and sprinkle remaining currants on top. Transfer cazuela to preheated oven and bake for 30 minutes, or until rice is tender.
7. Serve
Serve the rice hot, making sure each serving includes a clove of roasted garlic.
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