Arroz de campo
1# Bomba rice, a fat-grained Spanish variety similar to Arborio;
2 ltrs./ 3 qts. Chicken or veggie stock with 1 tablespoon of toasted saffron threads dissolved in it;
Fresh peas or cut flat beans, 1 cup;
onions, 1 whole sweet onion, grated through a box grater and strained in a colander to remove excess water;
6 Roma tomatoes, also grated through a box grater and strained;
Sweet red peppers or Piquillos, a Spanish variety we use, chopped very fine;
Flat parsley, 1 cup picked leaves, no stems;
Pimentón de la Vera picante, a smoked chili powder from Spain, 1 heaping teaspoon;
Garlic, 2 cloves
1 Bay leaf
Extra virgin oive oil, ½ cup;
Aged Mahon cheese, 1 cup grated fine (or any buttery, cured cheese like Parmesan Reggiano);