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Serves 6
30 minutes active time + 45 minutes cook time =
1 hour, 15 minutes total time

Ingredients

• ½ cup water
• ¼ teaspoon saffron threads
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 medium onion, diced
• 2 large garlic cloves, minced
• 1½ cups paella or arborio rice
• 3 cups stock
• 2 cups chopped spinach, escarole, or chard
• 1 cup drained canned diced tomatoes
• ¾ teaspoon paprika
• ½ teaspoon salt
• ½ cup peas
• raisins and pine nuts to taste

Directions

Bring the water to a boil in a small saucepan. Add saffron, cover, and remove from heat. Let stand 10 minutes.

Heat the olive oil in a heavy large saucepan over medium-high heat. Add the bell pepper and onion and sauté until the onion is golden, about 8 minutes. Add the garlic and sauté 5 minutes. Reduce heat to low. Add rice and stir to coat with oil. Add stock, greens, and tomatoes and bring to a boil, stirring frequently. Add saffron water, paprika, and salt. Reduce heat to medium-low. Cover and cook for 15 minutes. Mix in peas, cover, and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes. Remove saucepan from heat and let stand 5 minutes before serving.

This article appeared on page 16 of Issue 2 | April 2011.