|
A tasty and colorful rice dish that goes well with grilled
fish, poultry and meat.
5 tablespoons butter
1 medium onion, finely chopped
1.5g strands saffron
(1 teaspoon) or a few pinches of powdered saffron, diluted
and crushed in small amount of hot water
400g (1 3/4 cup, 14 ounces) short-grain rice
Salt
8 dl (3 1/2 cups, 28 ounces) tomato paste
Parsley leaves for garnish
Heat 2 tablespoons butter in large saucepan and saut onions
until soft. Stir in saffron, rice and a pinch of salt. Add
hot broth. Bring to boil. Lower heat and cook, covered, for
about 20 minutes. Just before serving, stir in tomato paste
and 3 tablespoons butter. Quickly put rice in a mold, pressing
down lightly with a spoon. Unmold onto serving dish and garnish
with parsley leaves.
Recommended reading
 |
My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
|
