A tomato flavour bomb!
1 litre vegetable stock
generous pinch saffron threads
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 large garlic cloves, minced
1 teaspoon sweet paprika
2 cups rice
1 large (800g) can chopped tomatoes with juice
2 tbsp tomato paste
salt and freshly ground pepper
2 tbsp finely chopped parsley
2 tbsp finely chopped chives
1 tbsp finely chopped oregano
1 tbsp finely chopped sage
1 tbsp finely chopped thyme
2 tbsp lemon juice
Bring the stock to a simmer in a saucepan. Crush the saffron threads and place in a small bowl. Add 1 tablespoon warm water and set aside.
Heat the oil over medium heat in a wide, flat bottomed pan that is deep enough to hold everything. Add the onion. Cook, stirring occasionally, until the onion is tender, about five minutes.
Add the garlic and a generous pinch of salt. Cook, stirring occasionally, for about three minutes.
Add the paprika and rice. Cook, stirring, for a minute until the grains begin to crackle. Add the tomatoes and tomato paste and cook for a few minutes.
Stir in the saffron with its soaking water. Season generously with salt and pepper. Add the stock and bring to a boil with a heat diffuser under the pan. Stir once, reduce the heat to medium-low, and simmer without stirring for about 30 minutes, until rice is soft and liquid has all been absorbed.
Remove from the heat, fold through herbs and lemon juice, let rest a few minutes and serve.