Fry onion in oil, colour rice with saffron, then simmer in broth until tender.

Steps

1. Fry the onion in the heated oil until soft but not brown.
2. Add the rice, saffron and salt and stir to colour the rice evenly.
3. Add stock and cook over a low heat for 15–20 mins., stirring occasionally.
4. Turn off the heat and leave rice on the warm stove for 1 min. to absorb the remainder of the stock if any. Serve with fish, meat or poultry, especially where there is no gravy.