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Grelos with calabizo and rice with paprika

Grelos with calabizo and rice with paprika

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grelos con calabizo y arroz al pimenton

A little Galician tapas on the menu! Grelos with calabizo and crispy rice with paprika!

 

A vegan, digestive and very seasonal recipe that you will love!

 

Created by Lidia, Galician and celiac and author of the blog Lidia Disfruta Sin Gluten who shares delicious recipes, always gluten-free.

 

This recipe couldn't be more Galician, made with turnip greens, a very typical Galician vegetable, and pumpkin which, as you know, we make in Nigrán, south of Pontevedra.

 

The taste of turnip greens has been described as very pleasant, slightly bitter and spicy, close to that of walnuts. Turnip greens are a source of vitamins A, C, K as well as potassium, calcium and iron.

 

If you want to know more about turnip greens, click here to find out more!

 

From Calabizo we recommend the turnip greens from A Rosaleira, the oldest vegetable canning factory in Galicia, which offers high quality products.

 

We hope you enjoy this recipe!

Ingredients

Ingredients (for 4 units):

 

  • 400 g cooked turnip greens
  • 200 ml water
  • 100 g rice
  • 2  calabizos (sweet and/or spicy)
  • extra virgin olive oil
  • salt
  • paprika from La Vera

Elaboration

  1. Rice: Cook the rice in salted water with paprika de la vera. Leave to cool and fry with the extra virgin olive oil. Shape into a round shape.
  2. Remove the skin from the calabizos, cut them into pieces and brown them in virgin olive oil.
  3. Add the cooked turnip greens and sauté. Place on top of the crispy rice.

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