The Spanish have many rice dishes, paella being the most popular and renowned. This delicate Mallorcan rice dish is full of varied textures and works well both as a light lunch with salad or as a side dish. I served it with a juicy Mallorca oven-baked fish/aubergine dish.
½ litre vegetable stock
200 g long grain rice (100g per person)
2 potatoes, peeled, diced
4 cloves garlic, peeled, lightly crushed
2 tomatoes, halved
Handful, Chickpeas from a tin (if using dried, soak over-night before cooking)
Sea salt and black pepper
Heat oven to 200 degrees.
Fry garlic and potatoes in a little olive oil, until slightly soft. Add the halved tomatoes, chickpeas and rice and continue frying for a few minutes, stirring occasionally. Pour over the boiling stock, stir together and transfer to an oven dish. Bake covered for approx 18 minutes.