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.

 

This entry was posted in Rice in many colours / Ryż w wielu smakach and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published.