Paella style rice

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
Clove minced garlic
1½ cup Short grain rice
½ teaspoon Saffron dissolved in 2
TB white wine
2½ cup Good broth like chicken or
Fish stock or a combination
Salt and freshly ground
Black pepper

Heat the olive oil in a saucepan. Add the garlic and saute a few seconds. Add the rice and saute a minute, then add the saffron and wine and broth. Bring to a boil, cut back to a simmer and cook for 15 minutes, over very low heat, or until almost tender. Season to taste with salt and pepper; keep off heat, covered, until rice kernels are cooked through.

Yield: 4 to 6 servings

COOKING MONDAY TO FRIDAY SHOW #MF6741

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