Hearty Tuna Tomato Rice (Arroz con Atún y Tomate)

Instructions

1. Prepare the rice: Rinse 1 cup (190 g) of long grain rice under water for 1-2 minutes until water runs clear. Add rinsed rice to a saucepan with 2 cups (480 ml) water and 1/2 teaspoon (3 g) sea salt. Bring to a boil over high heat, then cover with a lid and reduce heat to low. Simmer for about 18 minutes or until water is absorbed and rice is cooked. Remove from heat and fluff with a fork.
2. Prepare the tuna tomato mixture: Drain 2 cans (4 oz / 110 g each) of tuna in olive oil using a fine sieve, reserving the oil. Flake tuna gently to remove excess oil. Finely chop 1 small onion and roughly chop 4 large garlic cloves.
3. Cook aromatics and spices: Heat a frying pan over medium heat and add 3 tablespoons (45 ml) of reserved olive oil from the tuna cans (or regular olive oil if using tuna in water). Add chopped onion and garlic, sauté continuously for 3-4 minutes until onion is translucent.
4. Add spices and tomato sauce: Add 1 teaspoon (2.5 g) sweet smoked Spanish paprika and 1 teaspoon (1 g) dried parsley to the pan. Stir quickly to avoid bitterness. Then add 1 can (15 oz / 425 g) tomato sauce. Season with sea salt and freshly cracked black pepper to taste. If tomato sauce is too acidic, add a dash of white sugar. Simmer on low-medium heat for 5-10 minutes to develop flavors.
5. Combine tuna and tomato sauce: Turn off heat and fold in the drained flaked tuna into the tomato sauce mixture. Mix gently until well combined.
6. Serve: Place some of the cooked rice into a serving dish, top with the tuna tomato mixture, and garnish with fresh parsley. Serve alongside crunchy baguette and Spanish red wine for a complete meal.