- 4
Ingredients
- For the Rice:
- 1/3 cup plus 1 tablespoon olive oil, plus more for serving
- 1/4 white onion, chopped
- 2 garlic cloves, chopped
- Kosher salt
- 1 cup Arborio or bomba rice
- 1/2 cup white wine
- 2 cups chicken stock
- 1 bay leaf
- 3 scallions, thinly sliced
- Red pepper flakes
- Freshly ground black pepper
- For the Romesco:
- 1/2 cup roasted, unsalted almonds
- 1/2 cup roughly chopped roasted red peppers
- 1/2 ounce unsweetened chocolate, such as Baker’s, finely grated
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 2 teaspoons Sherry vinegar
- 1 small clove garlic
- 2 teaspoons Sriracha or other chile sauce
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- For the Garlic Aioli:
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, pressed or minced
- 1/4 teaspoon kosher salt
Preparation
Step 1
Make Rice:
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add onions and garlic to pan and lightly season with salt. Sauté until translucent, about 5 minutes. Add rice to pan, stirring to coat with oil, onions and garlic. Add wine and bring to a simmer, stirring frequently. Cook until wine has evaporated, about 5 minutes. Add 1 cup stock and bay leaf, and continue to gently simmer, stirring frequently, until rice has absorbed stock, 5-8 minutes. Add remaining stock. Cook until rice is tender and has absorbed all of liquid, 10-12 minutes.
2. Scrape rice out onto a rimmed baking sheet, spreading in a thin, even layer to cool. Once fully cooled, proceed with recipe, or cover rice with plastic wrap and refrigerate up to 2 days.
Make Romesco:
In a food processor, pulse all ingredients except oil until roughly puréed. With motor running, drizzle in olive oil until creamy
Make Aioli: Stir together all ingredients until combined.
Fry Rice:
Heat ⅓ cup oil in a large skillet over high heat. Once very hot, spread cooled rice out in pan, pressing down so rice covers pan almost like a pancake. Reduce heat to medium-high. Cook undisturbed until rice crackles, dries out and forms a crust on the bottom, about 5 minutes. Once rice has formed a crisp crust on the bottom, break rice apart with a spatula. Continue to cook, stirring, until you have clumpy, crisp fried rice, about 5 minutes.
To serve, dollop romesco and aioli into bowls, then place crispy rice on top. Top with scallions and season with red pepper, salt and pepper. Finish with a drizzle of olive oil.