Ingredients

2 tbsp of olive oil
2 medium onions, sliced
4 cloves of garlic, chopped
1 green and 1 red pepper, cored and diced
1 cup of peas
2 tomatoes, chopped
1 tsp of paprika powder
a good pinch of saffron
800ml of vegetable stock
ground black pepper
250-300g of any long grain rice
chopped parsley

Method

• Heat the oil in a large frying pan or paella pan and add the onions and garlic. Cook for about 3 minutes until they soften but do not colour. Then add the peppers and peas, stir in and cover and cook for a few more minutes.
• Make a well in the centre and put in the tomatoes and the paprika, add the stock, with the saffron making sure it does not overflow. Make sure you leave enough space to add the rice should it get near the top of your frying pan. Season with pepper and give it a good stir.
• Add your rice, the amount you add will depend on the size of your pan, stir it in gently and allow to simmer until the liquid has absorbed and the rice is cooked. Usually this takes about 20 minutes. Check to see if the rice is cooked, if it has not then add a little bit more stock or hot water.
• Stir in the parsely a few minutes before it has finished cooking, if you want to use it, then serve immediately.

Cookware you can use for this recipe

RECIPES