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Melt the butter in a heavy saucepan. Saute the onion and garlic until tender. Stir in the paprika and the rice and stir until it is well coated.
Pour in the stock and the saffron, and bring the mixture to a boil. Let the rice cook uncovered, over medium low heat, stirring occaisionally until the stock is absorbed and the rice is tender. This will take about 20 to 30 minutes.
Season with salt and pepper and sprinkle with parsley.