Smoked Paprika - Rice with Asparagus
Rice with Asparagus
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

Arroz con espárragos

Course: main
Difficulty: easy-peasy lemon squeezy
  • 1 white onion
  • 3-4 garlic cloves
  • 1 green pepper
  • 2 medium-sized ripe tomatoes
  • 5 tbs olive oil
  • 500 g asparagus
  • 1 tsp smoked paprika
  • 1/2 glass dry white wine (ideally sherry wine)
  • 1 cup round grain rice
  1. Peel and finely chop the onion. Peel and roughly chop the garlic. Wash and finely chop the pepper and the tomatoes.

  2. Place a pan over medium heat and add the olive oil. Then add the onion, garlic, pepper and tomatoes. Leave for 20-25 minutes, until all ingredients have softened well. Stir occasionally.

  3. Meanwhile, wash the asparagus. Then take the hard end of the stalks of and chop the asparagus in about 4-5 pieces.

  4. Take the pot of the heat, add the paprika and mix well. Then add the asparagus and the wine, place back onto the heat and fry for another 5-10 min until asparagus has softened.

  5. Add the rice, mix well for one minute and then add the water. Bring to boil and leave on medium-low heat until rice is cooked. Stir occasionally.

  6. Serve in a plate or bowl, if you wish, you can do so with some liquid remaining.