Rice, Spanish Fashion is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter or accompaniment of boiled rice finished by frying in butter with tomato puree and grated cheese that's served garnished with rounds of chorizo sausage. The full recipe is presented here and I hope you enjoy this classic British version of: Rice, Spanish Fashion.
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This is a classic recipe for a Victorian version of Rice, Spanish Fashion that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 307.—RICE, SPANISH FASHION.
Fry the boiled rice in saucepan, with a spoonful of salad-oil or an ounce of butter, until it assumes a very light golden colour ; then add either a large tablespoonful of Crosse and Blackwells tomata sauce, or, if in season, a couple of ripe tomatas (previously squeezed to free them from seeds and watery juice) ; season with Spanish sweet pepper and a little grated cheese ; pile up lightly in a hot dish ; garnish it round with grilled Spanish choruses, or, if unable to procure these, use in their stead thin slices of ham, bacon, Bologna, German, or any kind of sausage; or thin strippets of smoked salmon, or Finnon Haddies, or herrings, or pilchards, &c.
Modern Redaction
Ingredients:
300g rice (about 60g per person)
1 tbsp olive oil, or 25g butter
1 tbsp tomato purée
1/2 tsp paprika
1 tbsp grated cheese
200g chorizo sausage, sliced into rounds and grilled
Method:
Thoroughly wash the rice in a colander under plenty of cold, running, water to remove the excess starch. In the meantime, bring 1.5l of lightly-salted water to a boil, add the rice and cook for about 20 minutes, or until the rice is just tender.
Turn the rice into a sieve and allow to drain. In the meantime, melt the butter in a pan, add the rice and fry gently until lightly golden in colour. Sir in the tomato purée until mixed with the rice then season with the paprika and grated cheese. Heat through and pile the rice in a warmed dish.
Garnish with the grilled rounds of chorizo sausage and serve.
