• 3 tablespoons olive oil
• 20 g pistachios
• 30 g pine nuts
• 1 garlic clove, sliced
• ¼ teaspoon saffron
• 1½ teaspoons paprika
• 2 bay leaves
• 400 g mushrooms, sliced
• 300 g paella rice
• 1 teaspoon turmeric
• 1 teaspoon salt

Heat the olive oil in a large paella or frying pan over medium heat and fry the pistachios, pine nuts and sliced garlic for a couple of minutes. Add the saffron, paprika, bay leaves and mushrooms and fry for another three to five minutes until the mushrooms have started to soften. Stir in the rice and turmeric, then add a litre of water and the salt. Do not stir the rice while cooking, as this will result in broken rice.

Bring to the boil, then reduce the temperature to a gentle simmer and cook for about 20 minutes, until the rice has absorbed all the liquid.

Remove from the hob and leave the rice to sit for about five minutes. Add a squeeze of lemon before serving.