Arroz Caldoso (Spanish Brothy Rice)

• 1.5 liters Vegetable stock
• ¼ tsp Dried saffron threads
• 4 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 ½ tsp Fine sea salt
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 500 g Tomato, very ripe
• 320 g Short-grain rice

1. Pour the vegetable stock into a large pot and bring it just to a gentle simmer. Crush the saffron threads between your fingers, stir them into the stock, and keep it hot over a low heat.
2. Heat the olive oil in a wide pot over a medium heat. Add the onion with a pinch of the salt and cook, stirring often, for 8 to 10 minutes until softened and sweet but not browned.
3. Stir in the garlic and cook for 1 minute until fragrant. Add the sweet paprika and stir for 10 seconds so it blooms in the oil without catching.
4. Grate the tomatoes into the pot (discarding the skins if you like) and stir well. Simmer for 10 to 12 minutes, stirring now and then, until the sofrito is thick, glossy, and the oil begins to separate at the edges.
5. Stir in the rice to coat it in the sofrito, then add about two-thirds of the hot saffron stock. Bring to a lively simmer and cook for 12 minutes, stirring occasionally to keep the rice moving and the texture loose.
6. Add more hot stock a ladle at a time until the rice is tender with a slight bite and the dish is brothy and spoonable, not set like paella. Taste and add the remaining salt if needed, then rest off the heat for 2 to 3 minutes before serving.

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