“Empedrado murciano” is a typical Spanish rice dish that is common in the Murcia region. It has a unique flavor thanks to the spices smoked paprika and saffron.
Ingredients (for 4 servings):
For the rice dish: 1 onion, 4 cloves garlic, 1 tbsp olive oil, 1 tomato, 1 green bell pepper, ½ tsp sweet ground paprika, 2 dash saffron, 2 bay leaves, 400 g short-grain white rice, 1 liter vegetable broth, 250 g kidney beans, cooked, unsalted, 1 dash salt, 1 dash black pepper.
For the garnish: 1 lemon, 6 g fresh parsley.
The high salt content of this recipe comes primarily from the vegetable broth. If you make your own broth or instead use some vegetable stock (depending on the concentration 200–300 ml and then the rest water), this recipe can be made using relatively little salt. You can also refrain from adding additional salt and pepper to taste if the vegetable broth itself contains enough salt.