Infused with saffron, this simple Spanish Rice Recipe is golden, fragrant, and flavorful, and ready in under 30 minutes. Pair this beautiful saffron rice with all your favorite Spanish, Mexican, and Middle Eastern meals. Vegan, dairy-free, gluten-free.
Delicious pilaf-style Spanish rice made with long-grain white rice and flavored with saffron, onion, garlic, and bell pepper. Striking yellow in color, this beautiful Spanish rice recipe is a simplified version of Paella, one of Spain’s best-known dishes.
A lot of recipes use the terms Mexican rice and Spanish rice interchangeably – especially here in the US where any long-grain rice cooked with tomatoes, cumin, onions, and chili powder are often labeled “Spanish Rice”. The two, while very similar, have two primary differences (depending on who you ask, of course).
Exotic Bionaturals Saffron (14 Grams / 0.49 Ounce)
Whatever you decide to call this rice recipe, it always makes a beautiful addition to any dining table. Best enjoyed with meats and stews or heavy curries, it’s rare to find this savory Spanish saffron rice served among tex-mex classics like burritos, enchiladas, or tacos.
For this recipe, grain length does make a difference. Pick long-grain rice – standard long-grain rice, white basmati rice, or jasmine rice will all work.
I have not tried making this recipe using brown rice so I can’t speak for the final result. That said, expect to increase the total cook time by approximately 10-15 minutes and increase the total cooking liquid to 3.5 cups water (or other cooking liquid) for 2 cups of rice.
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– also known as the “saffron crocus”. Thought to have originated in Greece, most of the world’s saffron is grown in Iran, Greece, Morocco, and India. The delicate crimson-colored stigma and styles, called threads, are collected from the
Cultivating saffron is incredibly difficult – harvested entirely by hand, each flower only produces three threads (stigmas) of saffron, and the flower blooms for only one week each year. Saffron is well known as theworld’s most expensive spice.
How do you know if you have good-quality saffron? Saffron should smell a bit like sweet hay. It should also be a collection of all red stigmas, not a mixture of red stigmas and yellow stamens.
Mediterranean Yellow Rice (vegan, G/f, Made Under 30 Mins)
1. Transfer your rice to a large bowl and wash thoroughly under running water. Drain the rice in a fine-mesh strainer and repeat until the water runs nearly clear. Drain thoroughly.
2. Transfer your saffron threads to a small bowl and cover with 1/4 cup hot water. Set aside to allow the saffron to soak for at least 5 minutes.
3. Meanwhile, heat the olive oil in a large pot or Dutch oven set over medium heat. Add the chopped white or yellow onion and cook for 3-4 minutes, stirring often. Add the red bell pepper and continue to cook for an additional 2-3 minutes. Finally, add the minced garlic, salt, and ground coriander. Cook until fragrant, approximately 1 minute.
Premium Quality Saffron
4. Transfer your washed (and thoroughly drained) rice to the pot. Mix to combine. Increase heat to medium-high and sauté for 2-3 minutes, or until rice is golden and toasted. If the rice starts to burn, reduce heat as needed.
5. Pour the saffron threads and their soaking liquid over the top of the rice. Stir in 3 cups of water, vegetable broth, or chicken broth to the pot, and bring to a boil over high heat. Mix thoroughly to combine then immediately reduce heat to low and cover with a tight-fitting lid.
6. Allow the rice to cook undisturbed for 18-20 minutes. Remove from heat, and allow the cooked rice to steam (still covered) for an additional 10 minutes.
Bomba Rice With Clams And Girolles
Start by sautéeing the onions, bell pepper, and garlic in olive or vegetable oil in the bowl of your Instant Pot on SAUTE mode. Once softened, add a teaspoon salt, coriander, and the washed rice. Cook until golden. Cancel sauté mode and add the steeped saffron and water (or broth).
Secure the lid on top of your Instant Pot and turn the steam valve to the sealing position. Cook the rice on manual high pressure for 3 minutes. After the timer is complete, natural release for 10 minutes before switching to quick release (turn venting knob to venting position). Carefully remove the lid and fluff with a fork.
Saffron rice pairs well with a variety of different cuisines including Spanish, Middle Eastern, Indian, and even American BBQ (although I expect not everyone will agree with me on this one).
Paella For Vegetarians
It is also common to serve this Spanish yellow rice topped with dried fruits like raisins or dried cranberries, pine nuts, and caramelized onions.
If you try making this Easy Spanish Rice Recipe (Saffron Rice Recipe), please leave me a comment and let me know!I always love to hear your thoughts.
Saffron is pricy, but you don't need a lot. As such, it's important to buy good-quality saffron, rather than flavorless, cheap, fake saffron.
Easy Paella Recipe
Calories: 142 kcal | Carbohydrates: 27 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 199 mg | Potassium: 78 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 310 IU | Vitamin C: 14 mg | Calcium: 15 mg | Iron: 1 mg
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Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.The most beloved of all Spanish dishes, Paella is an impressive combination of saffron-infused short-grain rice mixed with meat, seafood, and vegetables. Filled with traditional Spanish flavors, learn everything you need to know about making this delicious, crowd-pleasing Spanish paella recipe.
Saffron Infused Rice
Remember the first time I ever experienced paella. Circa 2010, I had just landed in Spain with my boyfriend (now husband) for my first ever European holiday. It was also lunchtime. So, bags in low, we stopped to get paella. A dish completely unknown to me, it was all my husband could talk about for the weeks leading up to our trip. When I asked what it was he would say, “
And, in a nutshell, I suppose that, yes, that is paella. But the truth is that this Spanish dish, a must-experience for all who travel to Spain, is so much more than just
Paella (pai · ei · uh) is a classic rice dish originally from the Valencian region of Eastern Spain. A major cultivator of rice since it was introduced to Spain by the Moors in the 10th century, Valencia was one of the largest trading ports in the Mediterranean.
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It is believed that the original paella, paella Valenciana, consisted of short-grain rice plus whatever was on hand or leftover. This often included water vole (a type of water rodent), eel, and butter beans. Originally, paella would have been enjoyed by farmers and laborers as a lunchtime meal.
As living standards started to improve throughout Spain in the late 19th century, paella ingredients started to change with it. The most widely used ingredients at that time included – short-grain rice, chicken, snails, duck, rabbit, green beans, tomatoes, great northern beans, runner beans, artichoke (a substitute for beans in the winter), fresh rosemary, paprika, saffron, garlic, olive oil, and water.
What makes a paella pan unique? It is a wide, shallow, and round pan with splayed sides. It has two looped handles and does not have a lid. The shape helps ensure that the rice cooks in a thin layer, which, according to several Valencians, should be no more than the width of about one finger (or 1/2 an inch). In order to create the highly sought-after
Spanish Seafood Paella
A crispy, golden crust on the bottom of the pan – it’s key to maximize the amount of rice touching the bottom of the pan. For this reason, paella pans grow in diameter, not in height.
No, you may use a regular 12-inch skillet, however, I would recommend cutting the recipe in half as everything will not fit into a pan that size.
Spanish rice is rounded and short. It’s quite starchy and absorbs more liquid when compared to regular rice without turning mushy. Bomba rice is an overwhelming favorite, but other great rice options include Calasparra rice and Valencia rice).
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Some people have success with arborio rice (the rice used to make risotto) or long-grain white rice, but I don’t recommend either of those. Calrose rice, widely available at most grocery stores, is the best substitute. Should you use this rice, decrease the total cooking liquid to 4 cups.
It is hotly debated whether sausage should be added to paella. Many people have very strong feelings that it should not, under any circumstance, be added to any paella recipe. Others, on the other hand, argue otherwise. I recall enjoying a very large pan of paella filled with Spanish chorizo and seafood while in Spain, so I say do what you want.
, dried and used
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