-
1
Make the sofrito.
-
2
In a large cazuela or medium Dutch oven or another heavy pot, heat the oil over medium-low heat.
-
3
Add the onion and cook until soft and nearly translucent, 5 to 10 minutes.
-
4
Add the garlic, tomatoes, and 2 pinches of salt and cook, stirring from time to time, until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes.
-
5
Preheat oven to 400F.
-
6
When the sofrito is ready, sprinkle in the pimenton and saffron, letting the flavors meld for a few seconds while stirring constantly.
-
7
Add the stock, increase the heat, and bring to a boil.
-
8
Add the rice and peas.
-
9
With a wooden spoon, probe the pan to make sure the rice is evenly distributed.
-
10
Check for salt, adjusting the seasoning as needed.
-
11
Cook, uncovered, over medium-high heat for 10 minutes, gently stirring occasionally.
-
12
Remove from the heat.
-
13
Working quickly, lay the sardines across the top of the rice like spokes on a wheel, cover loosely with aluminum foil, and place in the hot oven.
-
14
Bake until most of the liquid is absorbed (it doesnt need to be dry), the rice is al punto, with just a bite to it, and the eyes of the sardines are cloudy, about 10 minutes.
-
15
Remove the cazuela from the oven and immediately transfer the food to plates, letting the rice rest for a few minutes before serving.
