Recipe courtesy of Michele Urvater

Paella Style Rice

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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2 tablespoons olive oil

Clove minced garlic

1 1/2 cups short grain rice

1/2 teaspoon saffron dissolved in 2 tablespoons white wine

2 1/2 cups good broth like chicken or fish stock or a combination

Salt and freshly ground black pepper


  1. 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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