Serves 6. Preparation time 10 minutes. Cooking time 30 minutes.
pinch of saffron
1,1/2 cups boiling water
6 small onions, peeled
1 red pepper, chopped
2 tablespoons butter or oil
1,1/2 cups rice (paella rice or long-grain basmati)
1 tub (28 g) Knorr Stock Pot vegetable stock
1 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 chilli, chopped
2 doves of garlic, chopped
1/4 teaspoon ground black pepper
1 tablespoon fresh thyme, chopped
1 tin (410 g) ratatouille or chopped tomato
juice and grated zest of 1 lemon (optional)
2 tablespoons chopped chives (optional)
• Add the saffron to the boiling water and set aside for 15 minutes. In the meantime, fry the onions and red pepper in butter or oil until tender. Use a big pot.
• Add the rice to the pot and stir well. Add the saffron water and the rest of the ingredients. Put the lid on and bring the pot to a boil.
• Let the rice simmer for 10 minutes. Remove the pot from the heat and allow to stand with the lid on for 10 -15 minutes. Fluff the rice with a fork.
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