- TORONTO, ON (M5H2M3)
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Ingredients
| 1L | full-flavoured stock (fish, chicken or vegetable stock depending on dish accompanied) |
| 60ml | dry sherry (or dry vermouth) |
| 24 stamens | saffron, lightly toasted in a dry skillet and crumbled into the stock |
| 1/2 tsp | cumin, ground |
| 1/4 tsp | cinnamon, ground |
| salt, to taste | |
| 30ml | olive oil |
| 2 | shallots, finely chopped |
| 2 cloves | garlic, finely chopped |
| 3 | spring onions, cut into thin slices |
| 275g | Bomba rice |
Preparation
- In a saucepan, warm the stock with the sherry and spices to just below simmering and hold at this temperature for a few minutes to release the flavours; taste for salt.
- When the stock reaches temperature, place a 4 person paella pan over a medium-low heat, add the olive oil and gently soften the chopped shallots without colouring them; stir in the rice and coat well.
- Add the stock, garlic and spring onions; adjust the heat to cook the rice at a gentle rolling boil; shake the pan gently to monitor cooking, but do not stir.
- When the liquid has been absorbed - and the rice has started to quietly sizzle – remove pan from heat and cover with greaseproof paper for a few minutes before serving.
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