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!

Notes: You can serve this dish warm, at room temperature or even chilled. It will keep in the fridge in an air-tight container for up to 3 to 4 days.

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