Ingredients:

"Picada":

• 4 or 5 cloves of garlic

• 1 tomoto

• Handful of parsley

• Tsp mild red pepper

• All finely minced together.

• Rice

• 1 litre of fish stock - preferably home made

Bring the stock to a boil in a saucepan. Heat some oil in a large frying pan. Gently fry the minced ingredients, then add the rice. Cook & stir until the rice is golden. (You can add fish or shellfish at this point if you want a more substantial dish). Add the hot stock to the frying pan - about twice the volume of rice. Let the whole thing simmer for about 12 to 15 minutes until the rice is just done and the stock incorporated. Add a little more stock if necessary to get the right texture in the rice , but remember, both are meant to be quite dry dishes.