Spanish Rice

I suspect this isn’t actually Spanish. It works nicely with the leftover chilli in the fridge.

Peel and chop a clove of garlic, and fry in a tablespoon of olive oil. Add 200g long grain rice, and continue to fry for about three minutes. Pour over 450mL boiling water, add a scant half teaspoon of paprika, a teaspoon of turmeric, a pinch of salt and, optionally, a tablespoon of tomato paste. Return to the boil, then reduce the heat to the barest simmer.

Cover and leave for around 15 mins. The ideal result is that all the liquid has been absorbed, the rice on top is soft and fluffy, and, even better, the rice on the bottom is verging on burnt.

The boiling water could be replaced with chicken stock if you’re feeling festive.

You might want to fry some slivered almonds with the garlic, and stir in some coriander leaves just before serving.

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