How to cook

1

Rinse the rice and drain. Crush the tomatoes with your hands. Soak the saffron in 1 tablespoon of water. Finely chop the onion and garlic.

2

Heat oil in a shallow pot and cook the onion and garlic. Add the tomatoes, the ingredients in B, rice, liquid from the can of bonito, and 400 cc of water.

3

Heat until boiling, then reduce to medium heat. Cover the pan with a lid and cook until the water is absorbed. Reduce to low heat and continue cooking for 7 to 8 minutes.

4

Remove from heat. Add flaked bonito and toss. Replace the lid, and let stand for 4 to 5 minutes.