Arroz a la plancha

Arroz a la plancha is a traditional rice specialty hailing from Nicaragua. The rice is cooked a la plancha, referring to the unique cooking method that involves grilling food on a round, flat metal plate. To prepare this dish, rice is first boiled in water or stock until tender, then portions of it are cooked on a hot plancha or a non-stick pan until the exterior becomes slightly crispy and caramelized. The rice portions are often shaped while they’re being cooked on the plancha or pan using a round or square mold. There are numerous variations on this dish, and the grilled rice may come with a variety of accompaniments. One version calls for boiling the rice in fish fumet and then combining arroz a la plancha with sautéed shrimps, calamari, or chipirones (baby squid or small cuttlefish). The texture of this rice delicacy reminds of paella’s signature crispy, caramelized bottom.