Recipe courtesy of Michele Urvater
Episode: Paella
Total:
40 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a saucepan. Add the garlic and saute a few seconds. Add the rice and saute a minute, then add the saffron and wine and broth. Bring to a boil, cut back to a simmer and cook for 15 minutes, over very low heat, or until almost tender. Season to taste with salt and pepper; keep off heat, covered, until rice kernels are cooked through.

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