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This recipe is classed as easy

Rating 3.05 / 5 (21 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.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 400 g paella rice
  • 125 ml white wine
  • 1.25 litres chicken stock
  • 1 large pinches saffron

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