POTD 10/2/2008
Heat oil in a pan, cook an onion, garlic, mushrooms, orange pepper, fine beans, baby sweetcorn, aspargus and finally a tin of chopped tomatoes. Add 333g of rice (paella rice if you can get it, risotto rice will do) and a tsp of paprika, then a good glass of white white (Vina Sol has always worked for me). Make a "stock" with some salt, some saffron, finely chopped (flat-leaf) parsley and a little more than a pint of boiling water. Add it to the pan, give it a good stir, simmer for five minutes, cover and allow to simmer for 30 minutes more, giving it a stir about halfway through. Meanwhile, have a glass of the wine yourself and coarsely chop some more parsley. Once the half-hour's up, give it a final stir, flatten out the surface, garnish and serve with the rest of the wine.