Spanish Saffron Rice Recipes

SPANISH SAFFRON RICE WITH GARLIC SHRIMP

Steps:

• Heat a large fry pan with a medium-high heat and add in a generous 2 tablespoons of extra virgin olive oil, after 1 minute add in 2 cloves garlic thinly sliced and mix with the olive oil, after 45 to 60 seconds add in 12 raw jumbo shrimp (peeled & deveined and seasoned with sea salt & black pepper), mix the shrimps around with the garlic, 1 minute later remove the shrimps & garlic from the pan and set aside
• Using the same pan with the same heat add in 1/2 onion finely diced and mix with the olive oil, 1 minute later add in 4 cloves garlic finely minced and continue to mix, 30 seconds later add in 1 cup of round rice, 1/4 cup frozen peas, 1/2 teaspoon sweet smoked paprika, 1/2 teaspoon saffron threads and season with sea salt & black pepper, mix it all together until well combined, then add in 3 cups vegetable broth, give it a mix so everything is evenly divided, you can mix once in a while, just don´t over mix, otherwise the rice will lose it´s texture
• About 10 minutes after adding the broth, add in the garlic shrimp and evenly spread them out, after this step don´t mix the rice anymore, simmer on a medium-high heat for another 4 to 5 minutes, or until the broth has been fully incorporated into the rice, remove the pan from the heat and serve at once, enjoy!

SPICY SPANISH SAFFRON RICE

Steps:

• In a large skillet or saucepan with a lid sauté onion and jalapeños in olive oil until softened.
• Stir in garlic, herbs, zucchini, red pepper, green pepper and tomatoes and cook with lid on for 10 minutes.
• Add rice, broth and saffron milk and stir to combine, cook till the rice is just tender and the liquid nearly absorbed 15-20mins.
• Stir in peas, salt and pepper and let cook a further 10mins or until peas are cooked through and tender.

SAFFRON RICE

Steps:

• Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

SAFFRON RICE

Steps:

• Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

SPANISH STYLE CHICKEN WITH SAFFRON RICE

Steps:

• Pat chicken dry and season with salt and pepper.
• heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
• Transfer with tongs to a plate.
• Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
• Cook over moderate heat, stirring, until softened, about 7 minutes.
• Add garlic, paprika, and rice, then cook, stirring, 1 minute.
• Add wine and boil, uncovered, 2 minutes.
• Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
• Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
• Remove from heat and stir in peas and olives.
• Season with salt and pepper to taste.
• cover skillet and let stand 10 minutes.
• Discard bay leaf and serve.

AUTHENTIC SPANISH RICE RECIPE

Steps:

• Bring 1/4 cup water just to simmer in small saucepan. Remove from heat. Add saffron; stir. Let stand until ready to use.
• Heat dressing in large saucepan on medium heat. Add green peppers, onions and garlic; cook 3 min. or until crisp-tender, stirring frequently. Add rice; cook and stir 1 min.
• Add tomatoes, black pepper, saffron and remaining water; stir. Bring to boil; cover. Simmer on medium-low heat 20 to 25 min. or until rice is tender and all the water is absorbed. Fluff with fork before serving.

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
• Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

MAMACITA'S MEXICAN RICE

Steps:

• Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
• Stir peas and carrots into cooked rice; garnish with cilantro.

SAFFRON RICE WITH CHORIZO

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until vegetables are tender, about 6 minutes. Add sausage, broth and saffron and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.