While this recipe is incredibly simple and traditional, it’s always a good idea to remember how to prepare perfect yellow rice to accompany any family meal. It’s a quick and easy dish that saves the day and is sure to please. Is there anyone who doesn’t enjoy it?
Ingredients
500g rice
Necessary amount of oil
Salt
3 tomatoes
100g onion
A few parsley leaves
1 red pepper
0.5 clove of garlic
Necessary amount of fish stock
1 green pepper
Saffron to taste
100g peas
Instructions
Heat 2 or 3 tablespoons of oil in a frying pan and lightly brown the chopped onion for about 5 minutes. Add the peeled and chopped ripe tomatoes and sauté for a few minutes. Pass through a food mill and set aside in a paella pan. Add another 3 or 4 tablespoons of oil, cut the pepper into strips, and lightly fry over a low flame. Incorporate the reserved onion and tomato, stir briefly, then add the rice and sauté for 2 minutes. Moisturise with hot fish stock, adding twice the amount of stock for each measure of rice. Distribute the ingredients evenly in the paella pan, season with salt, and allow to cook over medium heat. Crush half a clove of garlic along with a few parsley leaves, moisten with two tablespoons of hot stock, and add this to the paella midway through cooking, along with the cooked peas and roasted red pepper cut into strips. Season with saffron to taste. Once the stock has evaporated and the rice is nearly done, let it rest off the heat for a few minutes.
