This is one of those recipes that I had some trouble deciding on. We wanted to try a dish inspired by Spain and I really wanted to cook up some spanish rice. Most of the time when you have Spanish Rice it’s more mexican than spanish and I wanted it to be very spanish in taste. I looked at basque recipes, castilian recipes and recipes from every other part of Spain that I could find. In the end I decided to make a recipe that pulled from spanish tradition as well as some of the cultural influence from Africa and the middle east. That’s why I added the green olives and sumac and I have to say I was a little iffy on adding the olives as I’m not generally a fan of green olives. I am glad I put them in there though, they add an amazing dynamic to the taste.
The recipe calls for hot water, this is important. It doesn’t have to be boiling, your hottest tap water will do. You could substitute chicken broth in for the water to make it heartier and more flavorful, just make sure it’s hot when you add it.