Featured Pinch Tips Video
Family Tested & Approved
tomatoes, seeded and diced
salt and pepper, to taste
Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes.
Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft.
Add the rice and stir to coat with the oil and butter.
Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 15 to 20 minutes.
Fold in the tomatoes and season with salt and pepper to taste.