Difficulty: Easy
Preparation: 15 min
Cooking time: from 16 to 18 min


  • 300g of rice
  • 1 onion
  • 80g butter
  • 1l of beef broth (homemade or cubes)
  • Saffron
  • 100g of Parmesan cheese
  • Salt
  • Pepper
  • Fresh parsley


Peel the onion and chop it well. Melt 30g of butter over low heat in a paella pan, add the chopped onion and simmer over low heat for 10 min, stirr constantly until it becomes transparent. If you prefer, you can add some olive oil.
Heat the broth and remove 2tbsp of this broth to dilute with the saffron.
Cooking the rice
Keep the paella pan over medium heat, add the rice and stir well. Pour the broth little by little, stirring often with a wooden or silicone spoon. Wait until the rice has absorbed all the liquid before adding more. Salpimente (note that the broth is already salted) and repeat the operation for 16 or 18 minutes until the rice is done. Add the diluted saffron and stir again to integrate it well
For plating the dish
Turn off the heat. Add all the remaining butter and Parmesan. Stir so everything is well mixed. Let it rest for a few moments and place it to a hot plate. Sprinkle some chopped parsley on top. It can be served as a single dish or as a garnish for some meat.

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