30 minutes active time + 45 minutes cook time =
1 hour, 15 minutes total time
- 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
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.