Spanish Paella


Preparation Time: 15 minutes                  

Serves: 6-8                   

Cooking Time: 20 minutes

  • 2 cups pearl pishori rice,washed and kept in a strainer
  • 6 tbsp olive of any cooking oil
  • ½ tsp asafoetida powder (hing)
  • 1 large red or green capsicum,diced
  • 4 large tomatoes,chopped
  • 1 cup chopped green beans, cut into pieces
  • ½ cup shelled peas
  • 1 stalk celery,chopped
  • 8-10 black olives,halved
  • 2 tsp salt
  • 1 tsp crushed black peppercorns
  • ½ tsp saffron dissolved in 2 tsp hot water


  • 1 small tomato,cut into round slices
  • ½ cup almonds,sliced into thin long pieces (slivered)  


To a heavy based pan, sauté your Pearl rice for about 3 minutes till it gets toasted nicely.

Boil your rice in two cups of water with a little oil for about 15 minutes and then strain straightaway.

Heat olive oil in a heavy based pan, when the oil is hot, add asafoetida water to the pearl pishori rice and turn up the heat to high.

Add the tomatoes, green beans, peas, celery, olives, salt, pepper, red capsicum and saffron water. When the liquid boils, reduce the heat to low and simmer the pearl pishori rice, covered, for about 15 minutes or until it is tender. Do not remove the lid during the cooking process. Remove pan from heat after 15 minutes.

To serve-take a big bowl and grease it with 1 tsp oil. Arrange a row sliced tomatoes all around the sides. Fill it with the prepared pearl pishori rice. Make fully pack the bowl with pearl pishori rice, pressing gently to mold, once firmly packed then unmold by turning the dish upside down on to a plate. Garnish with almonds and serve hot.