1. Heat the oil gently in a large saucepan. Add the celery and sauté for 5 minutes.
Add the crushed garlic, paprika and potatoes and continue to cook gently for another 10 minutes, without allowing the garlic to brown excessively.
Pour the rice into the pan and stir well to coat the grains in spice.
Pour the stock over the rice, add the bay leaves and whole chilli to the saucepan and then simmer with the lid on for 30 minutes. Every 10 minutes give the rice a good stir and scrape the bottom of the pan.
The dish is ready when all of the liquid has been absorbed and the rice is cooked through. If the pan is dry but the rice is still underdone, keep on the heat but add a little bit more water to stop the base burning. Serve topped with fresh coriander leaves.
