Brill, following that principle does work very well... a couple of tips

I use half smoked paprika and half normal paprika.

I make then stock by pouring some boiling water on some cheap frozen Pollock fish and saffron strands. I then add it (inc the fish and saffron) to the rice.

I make it in a big frying pan.

Everyone I've made it for says it's their fave ever meal.

Posted By: Larry Hagman, Nov 1, 22:52:03