Spanish Saffron Infused Rice
Golden rice seasoned with real saffron threads and sweet smoked paprika.
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Ingredients
- 2 cups Bomba or Calasparra rice
- 4 cups Chicken or vegetable stock
- 1/2 teaspoon Saffron threads
- 3 tablespoons Extra virgin olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Sweet smoked Spanish paprika (Pimentón)
- 1 teaspoon Salt
- 1/2 cup Frozen peas(optional)
- 2 tablespoons Fresh parsley, chopped
Instructions
- 1
Crush the saffron threads slightly with a mortar and pestle, then soak them in 2 tablespoons of warm water for 10 minutes to release the color.
- 2
Heat the olive oil in a wide, shallow pan or paella pan over medium heat.
- 3
Add the diced onion and sauté for 5 minutes until translucent and soft, but not browned.
- 4
Stir in the minced garlic and smoked paprika, cooking for just 1 minute until fragrant to avoid burning the spices.
- 5
Add the dry rice to the pan and stir thoroughly for 2 minutes to toast the grains and coat them in the oil and spices.
- 6
Pour in the stock, the saffron liquid, and salt; stir once to distribute the ingredients evenly.
- 7
Bring to a boil, then reduce heat to low and simmer undisturbed for 15-18 minutes until the liquid is absorbed and rice is tender.
- 8
Remove from heat, scatter peas on top if using, cover with a clean cloth, and let rest for 5-10 minutes before fluffing with a fork and garnishing with parsley.
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