Spanish Saffron Rice (Arroz al Azafrán)

Spanish saffron rice, arroz al azafrán, is a simple side dish with a vibrant yellow color and floral, woodsy notes from the saffron, and savory notes from garlic and onion. It's a simple, yet impressive-looking and not to mention mega delicious rice dish that can work in surprisingly many situations. 

 

 

Ask any Norwegian and they will only think of lussekatter (saffron buns) when you ask what they think of when you say saffron. Ask any Spaniard, and it's a totally different answer. Ask me, and I'll have a hard to giving one answer. 

 

As much as I love lussekatter, I also love this Spanish saffron rice. I love it for the simplicity, yet fantastic smell - and it will enchant you and transport you (mentally, at least) to a side street in Barcelona, sipping a delicious white wine, while digging into this rice dish. 

 

Ingredients

 

Spanish rice can have many more ingredients than in this particular recipe. For example, I often see fresh bell peppers, peas, fresh tomatoes, and carrots - but, I love to let the saffron speak and I'm keeping it simple. 

 

• Long-grained rice - I normally use jasmine rice for everything apart from Indian and Middle Eastern food, but recently I've added Spanish rice to that list as well. I love how the rice is singular grains, has a delicate flavor, and is usually a bit dryer than jasmine rice. If jasmine is all you have, then no worries. 
• Fresh garlic - garlic adds a savory and addictive flavor to the rice. 
• Yellow onion - along with the garlic, yellow onion adds a savory flavor without overpowering the saffron.
• Saffron - the star of the show. Saffron lends a beautiful yellow color, but also a very special flavor. It's a flavor profile that is hard to explain, but I would say somewhere between woodsy and floral. And no, turmeric will have a completely different flavor, don't listen to people who say you can use those interchangeably. 
• Vegetable broth - you can use water, but vegetable broth gives more flavor. This one can also double as the salt, depending on the broth you use. However, if it's unsalted, you also need to add some salt.
• Fresh oregano - fresh oregano is something completely different than dried oregano. Dried oregano makes me instantly think of pizza, but fresh oregano has many different uses. It's pungent and aromatic, with a hint of floral undertone which works so well with the saffron.
• Olive oil - just to avoid burning the rice in the first step! Bonus that it also tastes delicious.

 

 

Step-by-step instructions

 

Heat the olive oil in a skillet on medium heat. Add the uncooked rice and finely chopped onion, and cook for about 5 minutes (5), then the garlic for another minute. Stir constantly to avoid burning the rice. The rice should get a nutty smell and a little brown around the edges.

 

Meanwhile, add the saffron threads to a mortar and pestle (1-2) and crush until powdery form (3). Mix it with hot water and let it sit for 5 minutes (4).

 

 

Add vegetable broth (6) to the rice along with the saffron water, give it a stir (7-8).  If your vegetable broth is unsalted, add a little salt. Cook the rice, covered and on low heat, for about 15-17 minutes or until the liquid has been absorbed.

 

Fluff the rice gently with a fork and sprinkle a generous amount of fresh oregano on top.

 

 

Substitutions

 

The rice - You can use whatever rice you like, but you may need to change the amount of liquid and the amount of time it is cooking. Jasmine should work pretty much with the same strategy, but it will get a different, less fluffy, texture. 

 

 

The vegetables - I don't really recommend not using aromatics like garlic and onion, but there's nothing wrong with adding a little more vegetables to make it a bigger side dish. Popular vegetables include bell peppers, carrots, peas, and fresh tomatoes.

 

The broth - yes, you can use water. But remember to salt the rice!

 

The herbs - you can substitute fresh oregano with fresh parsley or basil. It is also easy to omit without making any other alterations. 

 

The saffron - nope, this one cannot be substituted for anything. It is such a special flavor! However, if you only want the rice to be yellow, you can use turmeric, but keep in mind the flavor will be very different.

 

Variations

 

This is connected to the substitutions under the previous headline. However, sometimes I also like to add a crunchy element like roasted nuts. My favorites include hazelnuts, pistachios, and walnuts for this kind of recipe. 

 

 

Equipment

 

Just basic kitchen supplies, like a pot, a cutting board, and a knife.

 

I also love to use a garlic grater, but you can just chop it too. I prefer to use a measuring cup for the vegetable broth as well, ensuring premium rice each time.

 

Storage

 

As with any rice dish, this saffron rice should not be at room temperature for more than an hour to avoid bacteria growth. Once it's at room temperature, add it to a box with a tight lid and store it in the refrigerator for about 3-4 days. 

 

To reheat, add it to a skillet and add a little water to make it easier to stir. Stir on low heat for a couple of minutes or until heated through. 

 

You can also freeze it. Once it's cool, portion it out and add to freezer-friendly containers. It keeps well for several months. Thaw in the refrigerator and then follow the same strategy as above. 

 

 

Expert tips

 

1. Use the right ratio of water to rice: The ratio of water to rice varies depending on the type of rice you're cooking. As a general rule, for white rice, use a ratio of 1:1.5 (1 cup rice to 1.5 cups water, this is the ratio we also use in the saffron rice), and for brown rice, use a ratio of 1:2 (1 cup rice to 2 cups water). Adjust the ratio according to your preference for softer or firmer rice. 
2. Don't peek: Once you've covered the pot, resist the temptation to lift the lid and check on the rice. Opening the lid allows steam to escape and can interfere with the cooking process, resulting in unevenly cooked rice.
3. Let it rest: After the rice has finished cooking, remove it from the heat and let it rest, covered, for about 5 minutes. This allows the steam to redistribute evenly throughout the rice, resulting in a more uniform texture.
4. Fluff with a fork: Before serving, use a fork to gently fluff the rice. This helps separate the grains and prevents clumping.
5. Avoid stirring: Once the rice is cooking, avoid stirring it too frequently. Stirring can release starch, leading to a stickier texture. I just stir at first when adding the liquid, so that it's well mixed, then leave it be.
6. Use a heavy-bottomed pot: A heavy-bottomed pot helps distribute heat evenly, preventing the rice from burning or sticking to the bottom.
7. Experiment and practice: Rice cooking can vary based on factors like altitude, humidity, and the specific type of rice you're using. Experiment with different techniques and ratios to find what works best for you, and don't be discouraged by a few failed attempts. Practice makes perfect!

 

 

Recipe FAQs

Enjoy!

 

 

Did you like this recipe? Here are more rice dishes I think you'd love:

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