Saffron yellow rice (Arroz amarillo)

1. Soak the saffron threads in a little hot stock for 10 minutes so they release their colour.

2. Rinse the rice in cold water in a sieve and drain.

3. In a pan cook the finely chopped onion and garlic in the olive oil for 5 minutes until translucent.

4. Add the rice and stir for 1-2 minutes until it turns translucent.

5. Pour in the hot stock and the saffron liquid, season with salt, bring to the boil, then cover and cook over the lowest possible heat for 15-18 minutes without stirring.

6. Take off the heat and leave covered for 5 minutes; fluff up with a fork and serve as a side dish.

Tip: If you have no saffron, a pinch of turmeric gives a similar colour – but the flavour will be different.