Sea and garden in one paella: the anchovy and artichoke rice combines the iodized flavor of oily fish with the noble bitterness of artichokes, on a creamy rice tinted with saffron. It is a humble and Mediterranean rice, one of those made at home to take advantage of seasonal ingredients, and it surprises with its balance and depth of flavor.
This rice is definitive proof that anchovies can be the star of a complete dish, not just a tapa. The artichokes, cut into quarters and browned in oil until caramelized, contribute a deep, slightly bitter vegetable flavor that complements the delicacy of the anchovy. Saffron dyes the rice a brilliant yellow and perfumes every grain. And the anchovies, added only for the last 4 minutes, cook gently with the rice's steam without drying out or falling apart. It's a Saturday rice, for leisurely cooking, for a long table with family around and a bottle of chilled white wine.
Ingredients
- 320 g Bomba rice (we use Gourmet Pickled Anchovy Fillets)
- 300 g fresh anchovies (cleaned, butterflied)
- 6 fresh artichokes (cleaned, quartered)
- 1 ripe tomato, grated
- 3 cloves garlic, minced
- 1 teaspoon sweet paprika
- A few strands of saffron (or 1 sachet)
- 1 liter hot fish stock
- Extra virgin olive oil
- Fresh parsley, salt
Step-by-step preparation
- Sofrito: 10 minutes In a paella pan or a wide, shallow skillet, brown the quartered artichokes in oil over high heat for 5 minutes (until they get dark golden spots — that's caramelization and where the flavor lies). Add the minced garlic and grated tomato. Cook for 3 minutes, stirring. Add the paprika (20 seconds, off the heat so it doesn't burn).
- Pour in the hot fish stock with the dissolved saffron. Turn up the heat until it boils. Once boiling, add the rice, distributing it evenly over the entire surface. Do not stir from now on: paella rice is not touched once added.
- Cooking: 16-18 minutes Cook for 10 minutes over high heat (the liquid bubbles vigorously) and 6-8 minutes over medium heat (the liquid is absorbed). Bomba rice needs between 16 and 18 minutes depending on the grain thickness.
- Last 4 minutes Place the butterflied anchovies on top of the rice, arranging them in a circle. Cover with a kitchen towel or aluminum foil. The anchovies cook with the rising steam without drying out. Remove from heat and let rest for 5 minutes, covered, before serving. Resting is the invisible step that transforms a good rice into a perfect rice: the last grains absorb liquid and the texture evens out.
The house trick
Artichokes oxidize in a matter of minutes: as soon as you cut them, rub each quarter with half a lemon or immerse them in water with lemon juice. If they blacken, the rice will have unappetizing dark spots that ruin the dish's aesthetic. And only add the anchovies for the last 4 minutes: if you add them earlier, they will completely disintegrate into the rice and you will lose the visual presence of the fillets. You want them whole, visible, tender but recognizable on the golden surface of the rice.
Buy it at BacalaloGourmet Pickled Anchovy Fillets€13.90 · 24-48h refrigerated delivery →Discover our entire collection of Cantabrian Anchovies →
Frequently asked questions
When do I add the anchovies?
Towards the end of the rice cooking, so they cook in a few minutes and remain juicy without falling apart.
Fresh or frozen artichokes?
Fresh seasonal ones offer better flavor, but quality frozen hearts work very well and save effort.
What type of rice should I use?
A round rice like Bomba or Senia, which absorbs broth well and cooks perfectly without becoming mushy.
