Spanish Romesco Rice

Name: Spanish Romesco Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ cup (300 g) short-grain rice (bomba or paella rice); 1 cup (200 g) roasted red peppers (jarred or fresh), drained and roughly chopped; ⅔ cup (100 g) hazelnuts, raw, toasted and cooled; 3 clove (30 g) garlic cloves, peeled; 3½ cup (840 ml) vegetable or chicken stock, warm; 1½ teaspoon (3 g) smoked paprika (pimentón); 3 tablespoon (45 ml) extra-virgin olive oil; 1 tablespoon (15 ml) sherry vinegar; to taste red pepper flakes (optional); to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A Spanish-inspired rice dish where toasted hazelnuts, roasted red peppers, and smoky paprika are blended into a rich sauce and stirred into short-grain rice. The result is a deeply flavored side with a creamy texture and a whisper of garlic and heat. Perfect alongside grilled vegetables, fish, or chicken.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: About 3½ cups (serves 4 as a side dish)

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Steps

Before you start

Measure out your stock and keep it warm on the stovetop or in the microwave
Toast the hazelnuts in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until fragrant and slightly darkened; let cool
Have all ingredients prepped and within arm's reach before you start cooking the rice

1
Build the romesco sauce
- In a food processor or blender, combine the toasted hazelnuts, roasted red peppers, garlic, smoked paprika, sherry vinegar, and a pinch of sea salt.
- Pulse until the mixture is a thick, slightly chunky paste—aim for the texture of coarse pesto.
- You want some texture to remain; don't blend it completely smooth.
- Taste and adjust salt and paprika as needed.
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Ready when: Sauce is thick and slightly textured, resembling coarse pesto
Tip: Don't overblend; the sauce should have body and texture, not be a smooth purée
2
Toast the rice
- Heat 2 tablespoons (30 ml) of the olive oil in a large heavy-bottomed skillet or paella pan over medium heat.
- Add the rice and stir constantly for 2–3 minutes, coating each grain with oil.
- The rice should smell toasted and slightly nutty, and begin to turn pale golden at the edges.
- This step blooms the starches and adds depth.
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Ready when: Rice is pale golden and fragrant
Tip: Stir constantly to avoid burning; if the heat feels too intense, lower it slightly
3
Add the romesco sauce
- Add the romesco sauce to the toasted rice and stir for 1 minute, allowing the sauce to coat the grains.
- The mixture will be thick and aromatic.
- Pour in the warm stock, stirring to combine well and break up any clumps of sauce.
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Ready when: Sauce and stock are fully integrated
Tip: Warm stock heats the pan less abruptly and cooks the rice more evenly
4
Bring to a boil
- Increase the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally.
- This should take 2–3 minutes.
- You'll see the liquid bubbling up around the grains and the surface will be active and steaming.
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Ready when: Liquid is at a rolling boil
5
Reduce heat and simmer
- Lower the heat to medium-low and stir once more to ensure the rice is evenly distributed.
- Let the rice simmer gently, uncovered and undisturbed, for 18–20 minutes.
- The liquid will gradually absorb into the rice.
- Do not stir during cooking; this helps develop the creamy, slightly toasted bottom layer (socarrat) if desired.
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Ready when: Liquid is absorbed and rice is just tender; you hear only the occasional quiet crackle or pop, not active bubbling
Tip: Resist the urge to stir; letting it sit creates better texture and allows the nutty bottom crust to develop
6
Rest and finish
- Remove the pan from the heat and drizzle the remaining 1 tablespoon (15 ml) of olive oil over the rice.
- Cover the pan loosely with foil or a lid and let it rest for 5 minutes.
- This allows the rice to finish hydrating and the flavors to settle.
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Ready when: Rice is fluffy and each grain is separate
Tip: A loose cover (not sealed) prevents steam from making the rice soggy
7
Season and serve
- Fluff the rice gently with a fork, breaking up any large clumps.
- Taste and adjust salt and black pepper as needed.
- Add a pinch of red pepper flakes if you want extra heat.
- Spoon onto warm plates or into a serving bowl, scraping up any of the golden, crispy rice from the bottom if present.
- Serve hot.
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Ready when: Rice is fluffy, tender, and well-seasoned
Tip: The crispy bits at the bottom are a feature, not a mistake—they add texture and flavor

Good to know

Tips

Toasting the rice before cooking is not just a Spanish technique—it prevents gumminess and adds a subtle toasted flavor that complements the romesco sauce.
The 'socarrat' (golden crust at the bottom of the pan) is prized in Spanish rice dishes. If you don't hear gentle crackling in the last 2 minutes of cooking, turn the heat up slightly for the final 30 seconds to encourage it.
If your romesco sauce seems too thick after blending, thin it with a tablespoon of the warm stock before stirring it into the rice.
This dish is excellent served at room temperature the next day as a cold salad base—just drizzle with extra olive oil and add fresh greens, chickpeas, or roasted vegetables.

Make ahead

The romesco sauce can be made up to 2 days ahead and stored in the refrigerator in an airtight container. Let it come to room temperature before stirring into the rice.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of stock or water, stirring occasionally, until warm through (about 5 minutes). The rice may be slightly drier when reheated; this is normal. Do not freeze.

Substitutions

hazelnuts, raw → Almonds or walnuts. Toast whole almonds or walnuts the same way. The sauce will be slightly less rich but still delicious and authentic to some regional versions of romesco.
smoked paprika (pimentón) → Sweet or hot Spanish paprika (not smoked). You'll lose the smoky depth, but the dish will still be flavorful. Use the same amount or adjust to taste.
short-grain rice (bomba or paella rice) → Arborio or carnaroli risotto rice. These will create a slightly creamier dish with softer grains. Stir more frequently (every 3–4 minutes) and check for doneness at 16–18 minutes.
roasted red peppers (jarred or fresh) → Fresh red peppers, roasted and peeled at home. Roast 2 fresh red peppers over a gas flame or under the broiler until charred, then steam in a plastic bag for 10 minutes, peel, and use as directed. This enhances the fresh flavor.