Shown here under Salt Crusted Fish
Direct from the book:
Calasparra is a Spanish rice that's idea for Paella. It has short plump grains, like Carnaroli, the Italian risotto rice. The onion is cut into pieces just smaller than the grains of cooked rice. And be sure to use a wide pan instead of a saucepan, so that the rice is spread out in a thinner layer for more rapid evaporation of liquid, which will keep the kernels distinct and separate.
1/4 cup canola oil
3/4 cup finely chopped onion (cut just smaller than a grain of cooked rice)
1 teaspoon saffron threads
2 cups (about 14 ounces) short grain rice, preferably Calasparra
2 3/4 to 3 1/2 cups Chicken Stock or Vegetable stock
Heat the oil in a large saute pan over medium heat until hot. Add the onion and season with a sprinkling of salt. Reduce the heat and cook gently for 3 minutes. Add the saffron. Reduce the heat to very low and cook for another 2 minutes; do not brown the onions and saffron. Add the rice and cook over medium heat, stirring often, to toast the rice for 1 to 2 minutes.
parchment lid (I just used a plain old lid...)