Saffron rice with sherry

Ingredients for 4 servings:

• 1 tbsp olive oil
• 1 small onion(s) (finely chopped)
• 1 ½ cups Basmati
• 5 saffron threads
• 1 pinch of salt
• 1 pinch(s) pepper, freshly ground
• ½ tbsp tomato paste
• 1 shot of sherry
• 3 cups chicken broth

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

sufficient as a side dish for 4 people

Heat olive oil in a pan and sauté the chopped onion until translucent. Add the rice and sauté briefly. Add the saffron, salt, pepper, and tomato paste, fry briefly, and then deglaze with a dash of sherry. Add the chicken stock and bring to a boil. Then, cover and simmer for 10 minutes until the rice has completely absorbed the stock. This dish goes perfectly with grilled tuna or garlic-fried scampi.