date:May 07, 2014
and 1 tablespoon of the oil in a flameproof and ovenproof dish on the stovetop over medium-low heat.
3. Add the onion and garlic and cook, stirring for about 5 minutes or until soft. Add the rice and paprika and stir.
4. Add the sherry, bring to the boil then simmer, uncovered, for about 1 minute until the sherry is absorbed. Add the hot stock and thyme sprigs.
5. Cover and cook in the oven for 20-25 minutes or until the liquid is absorbed and the rice is tender. Stir once during cooking.
6