JAMMY RED PEPPER RICE

Less stirring more time for cocktails

I promised another really good rice recipe and here it is.

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This is bit of a red take on my sticky courgette rice. It’s got a real smokey flavour from smoked paprika. The end result is similar in a way to risotto but it’s stickier, with a lot more texture and most importantly, it does not demand that you stand by at all times stirring. When I have people coming over I tend to cook the peppers, shallots and tomatoes first. Part of the beauty in this is the slow cooked jammy peppers so you don’t want to rush this bit. It’s a good thing to have going whilst you prep other ingredients and perhaps pour yourself a martini. The beauty of this dish is that once you add the rice, the magic really happens on its own. A occasional stir is useful but honestly, if you forgot about it for half an hour it would be fine. You may even get slightly caramelised bits at the bottom that you could stir in just before serving. DELICIOUS. I topped it with some beautiful marcona almonds I brought back from Mallorca but any chopped nut or seed would do for a bit of crunch.

JAMMY RED PEPPER RICE

Serves 4 to 6