Spanish Garlic and Potato Paella

Rinse the short-grain rice and set it aside.

In a large skillet or paella pan, heat 2 tablespoons of olive oil over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they are crispy and golden brown.

Add the minced garlic to the pan and cook for 2-3 minutes, stirring frequently, until fragrant and lightly golden.

Stir in the rinsed rice and cook for 2-3 minutes, ensuring the grains are coated with the garlic-infused oil.

Pour in 3 cups of hot chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the rice to finish cooking.

In a separate bowl, gently toss the diced avocado with a squeeze of lemon juice, a pinch of salt, and a drizzle of olive oil to make the avocado salsa.