Arroz tapado

Cook the garlic rice

Heat 1 tablespoon of oil in a medium pot (about 2 liters) over medium heat and fry 1 garlic clove for 30 seconds. Add the rice, water and 1 teaspoon of salt, bring to a boil over high heat, then cover, lower the heat to very low and cook for 18 minutes.

• 1 tbsp vegetable oil
• 1 clove garlic
• 300 g rice
• 550 ml water
• 1 tsp salt

✅ C'est prêt quand : all the water is absorbed and the rice is tender

Make the aderezo

Heat the remaining oil in a frying pan over medium heat and cook the red onion for 5 minutes, stirring occasionally, until soft. Add the remaining garlic and the ají panca paste and fry for 2 minutes, stirring, until fragrant.

• 1 tbsp vegetable oil
• 1 red onion
• 2 cloves garlic
• 1 tbsp ají panca paste

✅ C'est prêt quand : onion is soft and translucent and the mixture smells fragrant

Cook the beef

Raise the heat to medium-high, add the minced beef and cook for 8 minutes, breaking it up, until browned with no pink remaining. Add the tomato, raisins and remaining salt and cook for 5 more minutes until fairly dry.

• 400 g minced beef
• 1 tomato
• 40 g raisins
• ½ tsp salt

✅ C'est prêt quand : beef is browned with no pink remaining, reaches at least 71°C/160°F, and the mixture looks fairly dry, not watery

Finish the filling

Take the pan off the heat and stir in the olives, chopped hard-boiled eggs and parsley until evenly mixed.

• 8 black botija olives
• 2 hard-boiled eggs
• 1 tbsp parsley

✅ C'est prêt quand : the filling is evenly combined with no streaks of egg or parsley remaining

Mould and serve

Lightly oil a small bowl or cup (about ½ cup/125 ml). For each of the 4 servings, press in a 1.5 cm layer of rice, add a 1.5 cm layer of beef filling, then top with another 1.5 cm layer of rice, pressing firmly. Turn out onto a plate and repeat for the remaining servings.

• 1 tsp vegetable oil
• all cooked garlic rice from step 1
• all beef filling from step 4