Saffron paella
Photography by Photography by Nick Tresidder.
INGREDIENTS
3 tablespoons butter
1 onion, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 teaspoon salt
1 tablespoon fresh thyme leaves
¼ teaspoon saffron threads
1 ½ cups Calasparra rice
3 cups chicken stock, hot
METHOD
Preheat the oven to 200ºC.
Melt the butter in a 30cm paella pan or a large oven-proof sauté pan. Add the onion, celery, garlic and salt and cook until the onion is tender. Stir in the thyme, saffron and rice, coating it well in the butter. Pour in the hot stock, stir and bring to the boil. Simmer for 5 minutes then cover with tin foil and place in the oven to cook
for 15 minutes.
Remove from the oven and rest, still covered, for 5 minutes before serving. Gently fluff up with a fork.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!