Spanish white bean and rice stew

Heat a stock pot over medium with 45 ml extra virgin olive oil.

Finely chop the onion, roughly chop the garlic and cut the green bell pepper into small pieces.

Add the chopped vegetables and mix continuously three to four minutes until lightly sauteed.

Add the smoked paprika and mix it in quickly so it does not turn bitter.

Add 120 g tomato sauce, season generously with sea salt and black pepper, mix and simmer about four minutes until slightly thickened.

Drain and rinse two cans of white beans in a colander.

Add the beans, 1 litre of vegetable broth, a quarter teaspoon of saffron threads and one bay leaf, raise to high and bring to a boil.

Rinse 95 g of rice in a fine sieve one to two minutes until the water runs clear.

Stir the rinsed rice into the boiling pot, put the lid on, lower to a low medium heat and simmer 15 to 18 minutes until the rice is just cooked.

Squeeze in 10 ml of fresh lemon juice, give it a final mix, take it off the heat and garnish with fresh parsley.