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 WITH CHORIZO
A great side dish for chicken or fish.
Provided by Suzy Chaves
Categories Rice Sides
Number Of Ingredients 10
Steps:
- 1. Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until vegetables are tender, about 6 minutes.
- 2. Add sausage, broth and saffron and bring to boil, stirring occasionally.
- 3. Reduce heat, cover and simmer until rice is tender, about 15 minutes.
- 4. Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.
EASY PAELLA
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g
SHELLFISH AND CHORIZO PAELLA WITH SAFFRON AND SQUID INK RICE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h
Yield 10 servings
Number Of Ingredients 37
Steps:
- Preheat oven to 375 degrees F.
- Place tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside.
- Bring a large pot of salted water to boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Let cool and remove meat. Leave claws whole, cut body meat into large dice.
- Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels.
- Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper, to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked through. Add both of the rices, stock, peas, tomatoes, lobsters, and chorizo and stir to combine. Place the mussels and clams in a pot with a cup of water; cover the pot and cook until the clams and mussels open. Add the clams and mussels to the rice. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste. Serve immediately.
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Bring stock to a simmer. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook to 15 to 18 minutes, remove cover and fluff with fork.
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the squid ink to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with fork
- Place the garlic, salt, yolks, lemon juice, and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with white pepper, to taste. Refrigerate until ready to use.
SHELLFISH AND CHICKEN PAELLA WITH SAFFRON RICE CHORIZO AND GREEN PEAS
Steps:
- Saffron Rice: Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork.
- Lemon Aioli: Place the garlic, salt, yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.
- Paella: Make the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside. Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes. Let rest 15 minutes, then cut into quarters Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels. Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked though. Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open. . Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste. Serve immediately.
SAFFRON RICE
This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.
Provided by LLADRACH
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g
SAFFRON RICE WITH MUSSELS, CHORIZO AND SWEET POTATOES
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield Eight servings
Number Of Ingredients 13
Steps:
- Steam the mussels (see recipe). Measure the broth and add enough water to equal 2 cups. Set aside the mussels and the broth.
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the chorizo and cook until browned, about 5 minutes. Stir in the rice and cook, stirring, for 2 minutes. Add the reserved mussel liquid, white wine, water, saffron and 2 teaspoons salt, and bring to a boil. Reduce to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 17 minutes.
- Gently stir in the lemon rind, sweet potatoes and additional salt to taste. Divide among 8 plates. Top with mussels and serve immediately.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 8 grams, Carbohydrate 75 grams, Fat 14 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 824 milligrams, Sugar 4 grams
SAFFRON RICE WITH CHORIZO
Categories Rice Side Quick & Easy Sausage Saffron Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
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.
More about "saffron rice with chorizo recipes"
EASY SAFFRON RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC SPANISH CHORIZO RICE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
SPANISH SAFFRON RICE WITH CHORIZO AND PRAWNS | GOURMET …
From gourmettraveller.com.au
SAFFRON BROWN RICE WITH SHRIMP AND CHORIZO | CANADIAN …
From canadianliving.com
RICE WITH CHORIZO AND SHRIMP - ARROZ CON CHORIZO Y …
From laylita.com
SEAFOOD PAELLA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY CHORIZO AND CHICKEN MEXICAN YELLOW RICE RECIPE
From homeandplate.com
SAFFRON RICE RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (3)Calories 252 per servingCategory Side Dish
ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO) | THE ...
From themediterraneandish.com
SAFFRON RICE WITH CHORIZO AND PEAS RECIPE | COOKING …
From cookingchanneltv.com
SPANISH SEAFOOD STEW WITH CHORIZO AND CHICKPEAS
From feastingathome.com
BEST CHICKEN CHORIZO PAELLA: A FLAVORFUL MEAT & RICE DINNER
From de.bakeitwithlove.com
BEST CHICKEN CHORIZO PAELLA: A FLAVORFUL MEAT & RICE DINNER
From fr.bakeitwithlove.com
BEST CHICKEN CHORIZO PAELLA: A FLAVORFUL MEAT & RICE DINNER
From pl.bakeitwithlove.com
BEST CHICKEN CHORIZO PAELLA: A FLAVORFUL MEAT & RICE DINNER
From es.bakeitwithlove.com
SAFFRON RICE WITH CHORIZO – ORACIBO
From oracibo.com
CHORIZO AND SHRIMP PAELLA RECIPE | BON APPéTIT
From bonappetit.com
BEST CHICKEN CHORIZO PAELLA: A FLAVORFUL MEAT & RICE DINNER
From bakeitwithlove.com
BEST CHICKEN CHORIZO PAELLA: A FLAVORFUL MEAT & RICE DINNER
From nl.bakeitwithlove.com
RECIPE: SPANISH SHRIMP & CHORIZO WITH ROASTED VEGETABLES
From blueapron.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love