Spanish & Tapas
Free recipe
Grilled Saffron Rice
Grilled Saffron Rice -- the kind of spanish dish that tastes like it took all day but does not.
***** 4.5 · 283 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat a grill or a heavy grill pan until very hot. Toss the main ingredients with olive oil, salt, and pepper so they take on color without sticking.
- Grill in batches, turning once, until deeply charred at the edges and just cooked through. Resist the urge to move them too soon.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the saffron rice warm, with plenty of good bread or a simple salad alongside. This makes about 3 servings; leftovers keep well for a day.
More Spanish & Tapas
You might also like
Spanish & Tapas
Members
Bright, herb-forward chorizo stew with Sea Salt and Thyme that proves spanish cooking is about restraint, not...
Spanish & Tapas
Members
Comfort with a spanish soul: albondigas in Saffron Broth, built on caramelized aromatics and a slow, steady si...
Spanish & Tapas
Members
A rustic take on albondigas with Harissa Butter. Expect deep, savory flavor from a short list of honest ingred...
Spanish & Tapas
Members
Pan-Seared Paella -- the kind of spanish dish that tastes like it took all day but does not.