Valencian rice with sardine
- 2 cans of La Sirena sardines in olive oil
- 3 cups rice
- 2 onions, finely chopped
- 1 tablespoon saffron or bijol
- 1 cup peas
- 1 pepper, finely chopped
- 1 carrot finely chopped
- 2 hard-boiled eggs to decorate
- 1/3 cup parsley to decorate
- Salt and pepper
Brown the sardines in hot oil. When golden, remove from the pot, and brown the onions and pepper, previously chopped.
Add the rice to the preparation and let it cook for a few minutes. Add saffron, salt and pepper. Add twice as much water as rice and let it simmer for a few minutes over low heat.
When the rice is almost cooked add the peas and carrot. Cook for a few minutes and turn off the heat. Leave the saucepan covered for a few minutes to finish cooking. Add the sardines and sprinkle your oil on the rice.