Spanish Rice, Bell Pepper and Tuna Bake Recipe
This bake is a homestyle, simplified answer to paella – less complicated, but still fragrant with paprika and good olive oil. In many Spanish homes, leftover cooked rice and vegetables are used this way, with the addition of canned tuna. It’s a convenient family lunch or dinner, because everything goes into one dish and can calmly wait in the oven until everyone sits down at the table.
A simple, homestyle take on paella that uses everyday ingredients and even leftover rice, yet still delivers deep Spanish-inspired flavours from smoked paprika, peppers and good olive oil.
Chef's tips
Use good-quality tuna in olive oil – it really boosts the flavour. Don’t skip rinsing the rice; it helps keep the grains separate. If your oven tends to dry dishes out, add a splash more stock before baking or keep the dish covered a bit longer.
How to serve
Serve as a one-dish meal with a crisp green salad or tomato salad on the side. It also works well as part of a tapas-style spread alongside olives, marinated peppers and crusty bread.
Ingredients
- rice white, short-grain or long-grain - 250 g
- vegetable stock or chicken stock - 600 ml
- tuna in olive oil drained - 200 g
- red bell pepper - 1 piece
- green bell pepper - 1 piece
- onion medium - 1 piece
- garlic - 2 cloves
- olive oil - 3 tablespoons
- smoked sweet paprika - 1 teaspoon
- dried oregano - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish (about 20×30 cm) with olive oil.
- Rinse the rice in a sieve under cold water until the water runs almost clear. Set aside to drain.
- Peel and finely chop the onion. Wash the peppers, remove the seeds and cut into thin strips, then into smaller pieces. Peel and chop the garlic.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and fry for 4–5 minutes, until softened and slightly translucent. Add the peppers and fry for another 5–6 minutes, until they soften slightly.
- Add the garlic and fry for about 1 minute, until fragrant. Add the smoked paprika and oregano, stir quickly, then add the drained rice and fry for 1–2 minutes, stirring so that every grain is coated with oil and spices.
- Transfer the contents of the pan to the baking dish and spread in an even layer. Pour in the hot stock and gently stir. Arrange the pieces of drained tuna on top, lightly pressing them into the rice.
- Season everything with salt and pepper. Cover the dish with aluminium foil or a lid and place in the oven for 20 minutes. Then remove the cover and bake for another 8–10 minutes, until the rice has absorbed the liquid and is tender.
- After removing from the oven, leave the bake to rest for 5 minutes so the rice can “relax” and the flavours meld. Serve straight from the dish.
Storage
Zapiekankę przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj pod przykryciem w piekarniku lub na patelni z odrobiną wody. Możesz zamrozić porcje na 1–2 miesiące, najlepiej w pojemnikach do mrożenia.
