Cook
the stock cube in some water. Pour some oil on a big frying pan
(or paellera, Spanish pan for preparing “paella” rice).
Stir-fry the garlic clove and any vegetables you can find (cauliflower,
bell peppers, squash, peas, aubergines, etc). Add a grated tomato
and stir. Add the rice, a teaspoon of red pepper, the broth (twice
the volume of rice), add the saffron and cook for 20 minutes.