On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Fast Food and Street Food
  • 21:00 - MasterChef - MasterChef

This recipe is classed as easy

Rating 3.22 / 5 (23 votes)

Prep time:
5 min
Cook time:
25 min

Bill Granger’s simple saffron-scented Spanish rice makes an excellent partner for roast meats


1. In a large, deep, heavy-based frying pan or a paella pan, heat the oil over a medium-low heat and cook the onion for 5 minutes or until soft and golden.

2. Add the rice and cook for 1 minute, stirring to coat it with the oil, then pour in the wine and cook for 1 minute.

3. Add the stock and saffron and cook. Stir regularly for the first ten minutes, and then leave the rice to cook through for a further 5 minutes or so until just tender without stirring. This will ensure that the bottom becomes a little crisp.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register