For the Majada sauce:

2 cloves garlic

3 pinches saffron threads

4 tbsp virgin olive oil

2 tsp lemon juice


For the rice:

600 ml vegetable broth

2 tbsp dried wakame


1 medium onion

1 tbsp virgin olive oil

400 g Venere (Black Piedmont) rice

150 ml white wine

Salt and pepper

For the tempura batter:

¼ tsp dried yeast

4 tbsp plain flour

100 ml ice-cold water

300 ml sunflower oil

4-8 Padrón peppers

2 sprigs dill

1 lemon (optional)


1 Make the Majada sauce first. Peel the garlic and combine

with the saffron in a mortar. Crush to a paste.

2 Gradually stir in the olive oil until smooth. Then incorporate

the lemon juice.

3 Heat the broth in a pan and keep hot.

4 Soak the seaweed in cold water in a bowl for 10 minutes.

5 Peel and finely chop the onion. Heat 1 tablespoon of

olive oil in a large frying pan and sweat the onion over a

medium heat until translucent.

6 Add the rice and stir for 1 minute. Then deglaze the

pan with the wine. Allow the wine to reduce for a few

minutes, then add half the broth. The rice should take

about 40 minutes to cook. Gradually add the remaining

broth and stir the rice from time to time.

7 Drain the seaweed and stir into the rice 10 minutes

before the end of the cooking time. Finally, season with

salt and pepper.

8 For the tempura: briskly whisk the yeast and flour with

the water in a bowl to make a batter.

9 When the rice is cooked, heat the sunflower oil in a

small deep pan over a high heat. Dip the peppers in the

batter and fry in the hot oil until golden. The peppers

should be fully immersed in the oil. Alternatively, you

can use tongs to grip the peppers by the stem and dip

into the hot oil, keeping the stems green. In this case,

however, the peppers will have to be deep-fried one at a

time. Drain on kitchen paper.

10 Arrange portions of rice on plates. Drizzle round

the rice with a little Majada sauce, top with a pepper.

Optionally, garnish with dill and a slice of lemon.

11 Accompany with the remaining peppers.

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