This is an extremely cheap, easy to cook and comforting rice dish, very typical from the region I’m from. You can make it more “liquidy” or drier, depending on your tastes.
I used this Spanish recipe as reference, but altered a few things. Thanks, Kiko!
- 140 g of round rice (paella or bomba varieties)
- A bunch of Swiss chard
- 1 onion
- 4 garlic cloves
- 1 medium tomato (or a bunch of cherry tomatoes)
- 100 g of cooked chickpeas (about half a 400g can, drained)
- Paprika (not smoked)
- Olive oil
This makes about 3 generous portions, or 4 if smaller. But it’s very easy to stretch it for more people by adding more water or rice.
Takes about 45 minutes (15 min preparing, 30 min cooking).
You’ll need a big pot; cast iron pots (‘le Creuset’ style) are a very good option, although in Spain it’s often cooked on earthenware, but it’s a bit hard to find good quality affordable earthenware implements in the UK.
- Peel the garlic cloves, but don’t slice them
- Peel and chop the onion, it doesn’t need to be very finely
- Wash and chop the tomato
- Carefully wash the chard and discard “ugly bits” (we’re not the only ones who like chard – worms love them too!), then chop it in pieces of about 2cm wide
- Add oil to the pot, set on a high heat and fry the garlic and onion on it
- Add the chard and fry it until it starts to soften (you should be stirring everything so nothing gets stuck or burnt)
- Add the tomato and fry it too
- Add a tablespoon of paprika, mix everything together
- Add the chickpeas
- Add about 600 ml of water for a dry version, or more like 800ml for a soup finish. Add a pinch of salt.
- Bring to a boil
- Reduce the heat, place a lid and simmer for about 10 minutes. This will extract all the great flavours from the vegetables.
- Add the rice (you don’t need to wash it; the starch will help us give a good depth to the dish). Stir around to make sure it’s evenly distributed.
- Optional: add food colouring. You could add saffron, turmeric, or the classic cheap version that we use in Valencia often – a spices mix for paella (often called “Preparado para paella”).
- Cook on a low-medium heat for about 20 minutes, with the lid on and slightly ajar to let the steam off, but don’t leave the pot unattended because…
- There might be a burst of boiling water come up and you don’t want it to overflow, asphyxiate your stove and cause a gas spill
- Or the rice might absorb all the water and run dry
- So if need be, add more water (specially if you want it to be more like a soup)
- Towards the 15 minutes mark, you want to start checking that the rice is cooked, and if that’s the case, turn the heat off! We aren’t cooking congee here.
- Serve on deep dishes or bowls, if having soup. And enjoy the smugness of having cooked a cheap and comforting dish! 😏
How to tell when rice is cooked?
- If you take a grain and it’s soft, but you can still feel some ‘crunch’ inside when you bite it: it’s still raw. Check again in a couple of minutes.
- If the grain is still sort of cylindrical and keeping the original raw shape, but inflated, and you feel no ‘solid crunch’ when biting it: it’s cooked!
- If the grain is starting to expand like fluffy clouds and dissolving in the soup: TURN THE HEAT OFF IMMEDIATELY AND REPENT. You’ll do better next time.
This dish is quite forgiving if the rice is slightly overcooked and you’re aiming for a soup form; but under or overcooking would be Capital Sins when aiming for a dry form.
- If you can’t find paella rice, replace it with risotto or arborio rice. Basically you want rice that can absorb liquid.
- If you don’t have fresh tomatoes, you could replace them with some tinned tomatoes, about half of a 400g tin.
- If you can’t find Swiss chard you can use spinach (or maybe kale?!)
- You can replace chickpeas with other legumes you have handy. It’s about the protein: imagine you’re a peasant and need energy to do your labour!
- You could also use good vegetable stock instead of water, if you want extra flavour, although this dish doesn’t really need it. But maybe you have the stock there and do not know what to do with it.
As you can see, this is a very accommodating dish.
This is often eaten during Lent, as it is vegan! Although we didn’t call it vegan at the time. We just said it did not have meat. When Lent falls in February, and a cold spell happens, it’s very nice to eat a comforting warm soupy rice dish.
It’s also meant to be “poor people’s food”, which is not quite surprising given the ingredients. Swiss chard grow very well in the region, and you can even find them growing semi-wildly in the borders of built up areas nowadays.
I distinctly remember a schooltrip to a chapel on top a little hill that overlooks my hometown. We heard the teachers squeaking with excitement as they realised that one side of the hill was covered with sort of wild chard, and it just took them a few moments to cave in to temptation and start foraging for the prettiest leaves, declaring:
Esto, ¡para el hervido de esta noche!
Or “this, for tonight’s boiled dish”.
And we did what children do: imitate the adults. We started grabbing leaves too, thinking we were doing great. My grandmother was extremely bemused when I showed up with a random selection of weeds and worm-devoured Swiss chard leaves! 😂
For the curious in you, read an explanation of what this boiled dish is!