STEP 1

Heat a large fry pan with a medium heat and add in the olive oil.

STEP 2

In the meantime, finely chop the onion and roughly chop the garlic.

STEP 3

Add the chopped onion and garlic into the hot pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing.

STEP 4

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the vegetable broth and turn it up to high heat. When it comes to a boil add in the rice and the canned white beans (drained & rinsed), give it one final stir so everything is well mixed, then simmer without mixing.

STEP 5

After 9 to 10 minutes and most of the broth has been absorbed but there´s still plenty of broth left, lower it to a low-medium heat, then add in the frozen peas and the eggs. I like to create little pockets in the rice for each egg, season the eggs with sea salt & black pepper, then place a lid on the pan and simmer for 3 to 5 minutes or until the rice is cooked and the egg whites are set, then remove from the heat.

STEP 6

Serve directly out of the pan or transfer into serving dishes, sprinkled with chopped fresh parsley, enjoy!

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.