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Saffron Rice

  • Aug 10
  • 1 min read

Fair warning: this is the Gateway Drug to Paella.


Mood pairing: Confident. Slightly showing off. Deserved.


Ingredients

  • 1 cup rice (short or medium grain, if you're being serious about it)

  • 2 cups broth (chicken, seafood, or vegetable)

  • A generous pinch of saffron threads (15–20)

  • 1 small onion, diced

  • 2 tbsp olive oil

  • Salt to taste

  • Optional: peas, roasted red pepper, a squeeze of lemon


Directions

  1. Bloom the saffron in 2 tablespoons of the warm broth for 10 minutes.

  2. Sauté the onion in olive oil until soft.

  3. Add rice, toast for a minute, then add the remaining broth and the bloomed saffron liquid.

  4. Simmer, covered, until the liquid's absorbed and the rice is tender — about 18–20 minutes. Don't stir it too much; let a little crust happen on the bottom. That's the good part.


Once you've made this, you're one pan and a bag of shrimp away from calling yourself a paella person. No judgment. Some confidence is earned in 20 minutes.

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