Name: Spanish rice with paprika spiced scotch fillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: european
Ingredients: 18.20 gm olive oil; 1 red onion, halved and thinly sliced; 2 cloves garlic, crushed; 3.75 gm smoked paprika; 300.00 gm arborio rice; 625 ml chicken stock; 2 carrots, peeled, halved lengthways and sliced on the diagonal; 1 bunch green asparagus, trimmed and sliced on the diagonal; 4 scotch fillet steaks, (about 750g); Salt & freshly ground black pepper; 5.00 gm smoked paprika, extra

Spanish rice with paprika spiced scotch fillet

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Ingredients:

1 red onion, halved and thinly sliced
2 cloves garlic, crushed
3.75 gm smoked paprika
300.00 gm arborio rice
625 ml chicken stock
2 carrots, peeled, halved lengthways and sliced on the diagonal
1 bunch green asparagus, trimmed and sliced on the diagonal
4 scotch fillet steaks, (about 750g)
Salt & freshly ground black pepper
5.00 gm smoked paprika, extra

Instructions:

In a large heavy-based saucepan over moderate heat, heat half of the olive oil. Saute the onion and garlic until soft and translucent for about 2-3 minutes. Add the paprika and rice, toss to combine. Pour in the stock, bring to a boil, cover, and simmer for 5 minutes.
Stir in carrot and asparagus, lower the heat, cover, and simmer until the stock is absorbed, about 5 minutes. Remove from heat and let it sit covered to steam for an additional 10 minutes.
Season the steaks generously with salt and pepper, then massage extra paprika and remaining oil onto both sides. Sear the steaks in a hot pan for 4 minutes per side, or until cooked to your preference. Serve with Spanish rice.

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