Spanish Saffron Infused Rice

Ingredients

• 2 cups Bomba or Calasparra rice
• 4 cups Chicken or vegetable stock
• 0.5 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
• 0.5 cup Frozen peas(optional)
• 2 tablespoons Fresh parsley, chopped

Instructions

1. 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. 2

   Heat the olive oil in a wide, shallow pan or paella pan over medium heat.

3. 3

   Add the diced onion and sauté for 5 minutes until translucent and soft, but not browned.

4. 4

   Stir in the minced garlic and smoked paprika, cooking for just 1 minute until fragrant to avoid burning the spices.

5. 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. 6

   Pour in the stock, the saffron liquid, and salt; stir once to distribute the ingredients evenly.

7. 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. 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.