Saffron Rice

The bright colour of saffron gives this dish real appeal.

Serves 4 to 6.

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 teaspoon chopped garlic
  • 1 teaspoon Spanish paprika
  • 2 cups short-grain rice (preferably Spanish or arborio)
  • 1 teaspoon saffron threads
  • 5 cups hot chicken stock
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley
  1. Melt butter in a heavy pot over medium heat.
  2. Add onions, garlic and paprika and sauté for 2 to 3 minutes or until onions are soft.
  3. Add rice, turning it in butter until coated.
  4.  Stir saffron into chicken stock.
  5. Pour mixture over rice.
  6. Bring to a boil, reduce heat to medium-low and let rice cook, uncovered, stirring occasionally, until stock is absorbed and rice is tender.
  7. Season well with salt and pepper and sprinkle with parsley.


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