Spanish Rice

(can be made vegan or carnivorous)

2 T olive oil

2 c. rice

4-10 cloves garlic, peeled, pressed or chopped finely

2 t. paprika (get the good kind if you can -- Szeged is my favorite)

1 1/4 c. white wine

15 oz. canned tomatoes or equivalent [chopped peeled fresh + salt]

1 3/4 c. broth: chicken broth if you're making it for carnivores, veggie broth otherwise

3/4 t. saffron, threads ground in mortar & pestle

1 bay leaf

Saute garlic, paprika, and rice in olive oil for one minute. Add the wine. Boil uncovered for 2 minutes. Stir in everything else and cook on low, covered, for 15 minutes.

The dance of joy when you smell the garlic and paprika and olive oil and wine start to go together is encouraged but not strictly obligatory.

This is good with Cuban black bean soup, or with andouille, or with chicken, or all by itself.