EDP Norfolk - - Step-By -Step -

Step 1

Finely dice the red onion

Step 5

Dice the cel­ery

Step 9

Add the boil­ing veg­etable stock. Stir thor­oughly

Step 13

Slice the cour­gette and the as­para­gus

Step 17

Add the broad beans. Taste the rice; it should still be firm with a ‘bite’ to it

Step 2

Heat the olive oil in a large , deep fry­ing pan, add the diced onion. Fry gen­tly

Step 6

Add the cel­ery to the pan

Step 10

Add the plum toma­toes, break­ing them up. Sim­mer for 10 min­utes

Step 14 Add to the pan Step 18 Add the chopped tar­ragon and pars­ley Step 3 Step 7

Add the rice. Fry in the oil, en­sur­ing the grains are coated in the hot oil

Step 11

Chop the red pep­per

Step 15 Add the peas Step 19

Add the juice of a fresh lime and a gen­er­ous pinch of sea salt

Step 4

Add the gar­lic and the smoked pa­prika to the onion

Step 8

Crush the saffron in a pes­tle and mor­tar (or use the back of a spoon). Add to the pan

Step 12

Add to the pan

Step 16

Add the cherry toma­toes and chopped chilli

Step 20

Pile into a deep serv­ing bowl and serve with a glass of crisp white wine or well chilled rosé

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