Spanish Romesco Pepper Roasted Almond Rice

Name: Spanish Romesco Pepper Roasted Almond Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 large (400 g) red bell peppers, fresh, halved lengthwise, seeds and stems removed; ¾ cup (110 g) raw or blanched almonds, whole, roughly chopped (or left whole, then coarsely chopped after toasting); 1½ cups (300 g) bomba or paella rice, uncooked, rinsed if desired (bomba rice is sturdy enough to skip this); 1 whole (50 g) shallot, medium, minced; 3 cloves (15 g) garlic cloves, minced; 3 cups (720 ml) chicken stock, unsalted, warm; 1½ tablespoon (22 ml) sherry vinegar; 3 tablespoon (45 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ½ teaspoon (2½ g) smoked paprika (optional); ¼ teaspoon (½ g) red pepper flakes (optional); 2 tablespoon (8 g) fresh flat-leaf parsley, chopped, optional garnish (optional)

From the MyKitchenBank Kitchen

A vibrant rice pilaf infused with the flavors of Spanish romesco sauce—roasted red peppers, toasted almonds, garlic, and a touch of sherry vinegar. Bomba rice, with its firm texture and ability to absorb flavors without falling apart, is simmered with a silky pepper purée and finished with toasted almonds for crunch and richness. This side pairs beautifully with grilled fish, roasted vegetables, or Spanish seafood dishes.

Prep: 20 min
Cook: 30 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 3 cups)

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Ingredients

4 servings

2 large (400 g) red bell peppers, fresh, halved lengthwise, seeds and stems removed
¾ cup (110 g) raw or blanched almonds, whole, roughly chopped (or left whole, then coarsely chopped after toasting)
1½ cups (300 g) bomba or paella rice, uncooked, rinsed if desired (bomba rice is sturdy enough to skip this)
1 whole (50 g) shallot, medium, minced
3 cloves (15 g) garlic cloves, minced
3 cups (720 ml) chicken stock, unsalted, warm
1½ tablespoon (22 ml) sherry vinegar
3 tablespoon (45 ml) extra-virgin olive oil
to taste kosher salt
to taste freshly ground black pepper
½ teaspoon (2.5 g) smoked paprika (optional)
¼ teaspoon (0.5 g) red pepper flakes (optional)
2 tablespoon (8 g) fresh flat-leaf parsley, chopped, optional garnish (optional)

Equipment (4)

9- or 10-inch (23 or 25 cm) heavy-bottomed skillet or Dutch oven with a lid
Blender or food processor
Baking sheet
Small dry skillet

Steps

Before you start

Preheat broiler 10 minutes before starting
Toast almonds in a dry skillet and set aside (this deepens their flavor)
Measure stock and have it warm (hot stock helps rice cook evenly)
Read the recipe through—the pepper purée is key to the final flavor

1
Toast and roast peppersOven 500°F / 260°C
- Place the halved red peppers, skin-side up, on a baking sheet.
- Broil 6 inches from the heat for 8–10 minutes, until the skin is blistered and charred in spots.
- Transfer to a bowl, cover with plastic wrap, and let rest for 5 minutes to steam (this loosens the skin).
- Once cool enough to handle, peel away and discard the charred skin.
- You should have about 1 cup (240 ml) of roasted pepper flesh.
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Ready when: Skin is blackened and blistered; peppers are soft
Tip: Don't overcook or the peppers become too soft to peel neatly; watch them closely.
2
Toast almonds
- While the peppers roast and cool, heat a small dry skillet over medium heat.
- Add the chopped almonds and toast, stirring frequently, for 3–4 minutes, until fragrant and light golden.
- Immediately transfer to a plate to cool and prevent burning.
- You'll use about half for the purée and reserve the rest for garnish.
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Ready when: Almonds are light golden and smell nutty
Tip: Stir constantly—almonds burn quickly. Pour them out immediately when done.
3
Make the pepper-almond purée
- Combine the roasted pepper flesh (about 1 cup / 240 ml), about half the toasted almonds (about 3–4 tablespoons / 45–55 g), the sherry vinegar, 1 tablespoon of the olive oil, salt, and black pepper in a blender or food processor.
- Blend until smooth, about 1 minute.
- The purée should be creamy and pourable.
- Set aside.
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Ready when: Purée is smooth and pourable, no large chunks visible
Tip: If the purée is too thick, add a splash of stock to loosen it; if too thin, add a few more almonds.
4
Build the pilaf base
- Heat the remaining 2 tablespoons (30 ml) of olive oil in a 9- or 10-inch (23 or 25 cm) heavy-bottomed skillet over medium heat.
- Add the minced shallot and cook, stirring, for about 2 minutes, until softened and fragrant.
- Add the minced garlic and cook for another 30 seconds, until aromatic.
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Ready when: Shallots are soft and translucent; garlic is fragrant and just starting to color
Tip: Watch the garlic closely—it can burn quickly and turn bitter.
5
Toast the rice
- Add the bomba rice to the shallot and garlic.
- Stir constantly for 2–3 minutes to coat the rice in oil and toast the grains.
- The rice should smell nutty and look slightly opaque.
- This toasting step prevents the rice from becoming mushy.
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Ready when: Rice grains are opaque and smell toasted; they click slightly when stirred
Tip: Don't skip this step—toasting creates a subtle nutty flavor and helps the rice stay firm.
6
Add stock and pepper purée
- Pour the warm stock into the skillet, then stir in the pepper-almond purée.
- Add the smoked paprika and red pepper flakes, if using.
- Stir well to combine.
- The mixture should smell deeply of roasted peppers and almonds.
- Bring to a simmer over medium-high heat.
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Ready when: The liquid is steaming and begins to bubble at the edges
Tip: Taste and adjust salt and acid (vinegar) now, before simmering—it's harder to fix after.
7
Simmer covered
- Once the mixture simmers, reduce heat to medium-low, cover the skillet with a lid, and cook for 18–20 minutes without lifting the lid or stirring.
- The rice absorbs the liquid gently, and the lid traps steam to cook it evenly.
- The rice is done when grains are tender but still firm (not mushy) and the liquid is nearly absorbed.
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Ready when: Rice is tender but not falling apart; little to no liquid remains in the pan
Tip: Resist the urge to stir or peek—opening the lid releases steam and can cook the rice unevenly.
8
Rest and fluff
- Remove the skillet from heat and let it rest, covered, for 5–10 minutes.
- This allows any remaining liquid to be absorbed and the rice to firm up slightly.
- Then uncover, fluff gently with a fork, and taste.
- Adjust salt and pepper as needed.
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Ready when: Rice grains separate easily with a fork; no excess moisture in the pan
Tip: This resting step is crucial for fluffy rice—don't skip it.
9
Finish and serve
- Transfer the rice to a serving bowl or platter.
- Top with the reserved toasted almonds and fresh parsley, if using.
- Drizzle lightly with additional olive oil.
- Serve warm.
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Tip: The contrast between the creamy rice and crispy almond topping is key—add the nuts just before serving so they stay crunchy.

Good to know

Tips

Bomba rice is key—it's shorter and denser than long-grain varieties, absorbs liquid slowly, and stays separate and firm. If you can't find it, Carnaroli is your next-best choice.
Toasting the almonds separately from the purée ensures you have both silky pepper flavor in the rice and crispy texture at the end. This layering of texture is what makes the dish special.
The warm stock helps the rice cook evenly and prevents shocking the pan with cold liquid. Let it simmer gently in a separate pot before adding.
Sherry vinegar is essential—it brightens the deep, roasted flavors of the peppers and almonds. Don't skip it or swap it for plain vinegar without tasting as you adjust.

Make ahead

The pepper-almond purée can be made up to 1 day ahead and refrigerated in an airtight container. Bring it to room temperature before adding to the rice.

Storage & reheating

Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of stock, stirring occasionally, until warmed through (about 5 minutes). Do not freeze—the rice becomes mushy when thawed.

Substitutions

bomba or paella rice, uncooked → Arborio, Carnaroli, or short-grain paella rice. These share bomba's firm texture and ability to absorb liquid without becoming mushy. Bomba is ideal for its lower starch content, but the others work well and are more readily available.
raw or blanched almonds, whole → Hazelnuts or blanched peanuts. Both offer similar nuttiness and texture. Hazelnuts add a slightly earthier flavor; peanuts add richness. Use the same quantities.
red bell peppers, fresh → Jarred roasted red peppers (about 1 cup / 240 ml drained). A convenient shortcut—skip the broiling step and go straight to blending. Jarred peppers are softer and may require slightly less stock; taste and adjust as you go.
sherry vinegar → Red wine vinegar or aged balsamic vinegar. Both add similar acidity and depth. Start with 1 tablespoon and taste; balsamic is sweeter, so you may need less.