Spoon it onto the warmed serving plates. Mix the harissa paste with a little of the sauce, and either hand round separately or stir back into the vegetable stew. Check the seasoning and serve with the couscous, sprinkled with coriander. This vibrant and colourful dish is familiar to anyone who has visited Spain. It should be made with Spanish Valencia rice, but you could use Arborio or rissotto rice instead.
Many regional variations exist but rice and saffron are the two ingredients common to all.
3 tablespoons chopped parsley 1 Heat the olive oil in a paellera or large shallow frying pan. Fry the onions and garlic gently until soft and golden. Then add the tomatoes, beans and peas and cook for another 5 minutes. 2 Add the rice and paprika and stir well. Pour in the white wine and bring to the boil.