SIGN UP FOR OUR NEWSLETTER

×

0

items in your basket

total basket value
Your Basket
Continue Shopping

BOMBA SAFFRON RICE

Try this tasty and light rice recipe, perfect as an accompaniment for the whole family.
READY IN

50 minutes

COOKING TIME

40 minutes

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 1l full flavoured stock (fish, chicken or vegetable stock depending on dish accompanied)
  • 60ml dry sherry or dry vermouth
  • 24 saffron stamens, lightly toasted in a dry skillet and crumbled into the stock
IN STOCK
  • 1/2 tsp cumin, ground
  • 1/4 tsp cinnamon, ground
  • Salt the stock according to taste
  • 30ml Nunez de Prado olive oil
IN STOCK
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 spring onions cut into thin slices
  • 275g bomba rice
IN STOCK

METHOD

  1. In a saucepan, warm the stock with the sherry and spices to just below simmering and hold at this temperature for a few minutes to release the flavours; taste for salt.
  2. When the stock reaches temperature, place a 4 person paella pan over a medium-low heat, add the olive oil and gently soften the chopped shallots without colouring them; stir in the rice and coat well.
  3. Add the stock, garlic and spring onions; adjust the heat to cook the rice at a gentle rolling boil; shake the pan gently to monitor cooking, but do not stir.
  4. When the liquid has been absorbed - and the rice has started to quietly sizzle – remove pan from heat and cover with greaseproof paper for a few minutes before serving.

ingredients

  • 1l full flavoured stock (fish, chicken or vegetable stock depending on dish accompanied)
  • 60ml dry sherry or dry vermouth
  • 24 saffron stamens, lightly toasted in a dry skillet and crumbled into the stock
IN STOCK
  • 1/2 tsp cumin, ground
  • 1/4 tsp cinnamon, ground
  • Salt the stock according to taste
  • 30ml Nunez de Prado olive oil
IN STOCK
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 spring onions cut into thin slices
  • 275g bomba rice
IN STOCK
Back to the top