Creamy Rice with Piquillo Peppers, Green Olives, and Seared Halloumi

Instructions

1. 1

   1. Heat the vegetable broth in a small saucepan and keep it over low heat so it stays hot throughout the rice cooking process.

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   2. In a wide skillet or shallow pot, heat 15 ml (1 tbsp) olive oil over medium heat. Add the halloumi and sear for 1 to 2 minutes per side until nicely browned. Transfer to a plate and set aside.

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   3. In the same pan, add the remaining 15 ml (1 tbsp) olive oil. Add the shallot and cook for 3 minutes until tender. Stir in the garlic and cook 30 seconds more.

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   4. Add the piquillo peppers and sweet paprika. Cook for 2 minutes, stirring, to deepen their flavor without burning the garlic.

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   5. Add the bomba rice and toast it for 1 minute, stirring well so it is coated with the sofrito and oil.

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   6. Pour in the dry white wine and cook for 2 minutes until the alcohol cooks off and the liquid is nearly fully reduced.

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   7. Begin adding the hot vegetable broth little by little, about one ladle at a time, stirring often. Let the rice absorb most of the liquid before adding more.

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   8. After 12 minutes of cooking, add the green olives, lemon zest, and black pepper. Continue adding broth and stirring until the rice is tender with a slight bite in the center, about 18 to 20 minutes total.

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   9. When the rice reaches a creamy consistency, turn off the heat and add the butter, lemon juice, and half of the parsley. Stir gently and taste for salt, adjusting only if needed.

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    10. Spoon the rice into shallow bowls, top with the seared halloumi, and finish with the remaining parsley. Serve immediately for the best creamy texture.

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    11. If you want to keep the halloumi warm while finishing the rice, place it on an oven-safe tray at 200 °C / 400 °F for 3 to 4 minutes, without letting it dry out.