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This recipe is classed as easy

Rating 3.06 / 5 (18 votes)

Prep time:
5 min
Cook time:
25 min
Serves:
6-8

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

Method

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.

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