Classic Gazpacho
A refreshing chilled Spanish tomato soup with cucumber, peppers, olive oil, and a bright vinegar finish.
Traditional Arroz Verde with Aioli Sauce
Traditional arroz verde is a vibrant, herb-forward rice dish with a fresh green colour and deeply savoury flavour. Blended herbs and aromatics infuse the rice as it cooks, creating a comforting but lively base.
Paired with a silky garlic aioli, it becomes a bold side or satisfying main, perfect with grilled meats, seafood, or roasted vegetables.
Ingredients
- 120 g Mayonnaise for aioli
- Salt, to taste
- 80 g Spinach optional, for extra green colour
- 1-2 Green chillies optional
- 750 ml Vegetable Stock hot
- 320 g Long Grain Rice rinsed
- 4 cloves Garlic divided
- 2 tbsp Olive Oil
- 1 medium Onion finely chopped
- 1 large bunch Coriander roughly chopped
- 1 tsp Lemon Juice for aioli
- 1/2 bunch Parsley roughly chopped
- Black Pepper, to taste
Method
15m25m40m
- Blend coriander, parsley, optional spinach, 2 garlic cloves, and a splash of stock into a smooth green paste.
- Heat olive oil in a pot and sauté onion until soft.
- Add rice and stir for 1 minute to coat grains.
- Stir in green herb paste and cook for 1 minute.
- Pour in hot stock, season with salt and pepper, and bring to a simmer.
- Cover and cook on low heat for 15–18 minutes until rice is tender and liquid absorbed.
- For aioli, mix mayonnaise with remaining minced garlic and lemon juice.
- Fluff rice, serve warm, and spoon aioli on top or alongside.
Notes
Blend herbs with a little stock for a smoother, more even green colour.
Keep the heat gentle once rice is covered to avoid sticking.
Add aioli just before serving so flavours stay bright and fresh.
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