Spanish rice

1. Peel and slice the onions. Wash, dry and cut the peppers in half, remove seeds and chop them finely.

2. Cook the peas for 5 minutes in salted boiling water. Drain.

3. In a large skillet, fry the onions in olive oil for 2 minutes, add the peppers and cook for 5 minutes. Add the rice. When it becomes transparent, add the poultry stock, sprinkle with saffron and cook for 15 minutes. Add the peas, stir and continue the cooking for another 5 minutes. Season with salt and pepper.

4. Serve with the drained chillis and some olives.

Our cooking tip: Complement this dish with some chorizo.

Photo credit: Sucré Salé