Saffron Rice

The bright colour of saffron gives this dish real appeal.

Serves 4 to 6.

• 2 tablespoons butter
• 1 cup chopped onion
• 1 teaspoon chopped garlic
• 1 teaspoon Spanish paprika
• 2 cups short-grain rice (preferably Spanish or arborio)
• 1 teaspoon saffron threads
• 5 cups hot chicken stock
• Salt and freshly ground pepper
• 2 tablespoons chopped parsley

1. Melt butter in a heavy pot over medium heat.
2. Add onions, garlic and paprika and sauté for 2 to 3 minutes or until onions are soft.
3. Add rice, turning it in butter until coated.
4.  Stir saffron into chicken stock.
5. Pour mixture over rice.
6. Bring to a boil, reduce heat to medium-low and let rice cook, uncovered, stirring occasionally, until stock is absorbed and rice is tender.
7. Season well with salt and pepper and sprinkle with parsley.