Makes 1 17" pan

Ingredients

• Bomba rice - 1¾ cups
• Onion - 1 (medium, diced)
• Garlic - 8 cloves (minced)
• Sofrito - 3 tbsp
• Saffron - 15 threads
• Olive oil - as needed
• Water - as needed

Cookware

• Paella pan - 1
• Mortar and pestle - 1

Instructions

1. Boil 3 cups of water.
2. Wrap saffron threads in foil and place on top of boiling pot lid for 2 minutes.
3. Grind toasted saffron in a mortal and pestle.
4. Heat the paella pan on medium heat.
5. Add olive oil and saute onions for 3 minutes.
6. Add garlic and saute for 1 minute.
7. Add rice and sofrito to pan, heat for a few minutes.
8. Add ground saffron to boiling water and pour onto pan.
9. Immediately start heating new water.
10. Simmer until rice is cooked, adding new hot water as needed.
11. Take of heat, cover, and let rest for 5 minutes.