Arroz kon fideyos y piniones
Rice pilafs are the jewel of Sephardic cuisine with origins from medieval Spain and later further enriched with the sumptuous pilaf tradition from the Ottoman kitchens.
Whether serving a simple arroz frito or one of the more elevated versions with other ingredients like chickpeas, saffron, fresh tomato or toasted nuts, these dishes accompany most Rodesli meals.
Glistening mounds of fluffy rice cooked with toasted vermicelli-style pasta and topped with crunchy pine nuts is a perfect complement to grilled foods and stews.
Arroz kon fideyos makes a spectacular looking dish – well worth trying!
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