Spanish Beef Meatballs with Saffron Rice & Spanish Aioli

Steps

1. Bring a small pot of salted water to the boil. Bring a half-full kettle to the boil.
2. Combine rice, saffron, boiling water measure and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Prep tomato and capsicum and toss in a small bowl with vinegar and olive oil. Season with salt and pepper and set aside to serve.
4. In a medium bowl, combine all meatball ingredients (except oil), until well combined. Use a tablespoon measure and damp hands to shape mixture into balls.
5. Heat oil in a medium fry-pan on medium heat. Cook meatballs for 8 minutes, turning often. Add remaining Spanish spices and cook for 30 seconds, until fragrant. Add stock and cook for about 1 minute, until sauce has reduced slightly.
6. Cook peas in pot of boiling water for about 2 minutes, until bright green and tender. Drain and fold through cooked rice.
7. Rice topped with meatballs, sauce, salad and Spanish aioli.