Spicy Spanish Saffron Rice
Transport your taste buds to the vibrant kitchens of Spain with this Spicy Spanish Saffron Rice recipe, a bold and comforting dish brimming with flavor. Infused with the earthy elegance of saffron threads, the smoky depth of paprika, and a fiery touch of cayenne, this one-pan wonder is layered with aromatic vegetables, tender long-grain rice, and sweet bursts of peas. Simmered to perfection in a savory broth and finished with a sprinkle of fresh parsley and a squeeze of bright lemon, this dish is an irresistible balance of spice and zest. Whether served as a vibrant side or a satisfying vegetarian main, this saffron rice is easy to make, gluten-free, and bursting with Spanish-inspired flavors perfect for any occasion. Keywords: Spanish saffron rice, spicy saffron rice, one-pan rice dishes, Spanish rice recipe, vegan optional Spanish rice.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 1 large, diced red bell pepper
- 4 minced garlic cloves
- 2 cups long-grain white rice
- 0.5 teaspoons saffron threads
- 1 teaspoon smoked paprika
- 0.5 teaspoons cayenne pepper
- 1 cup crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup peas (fresh or frozen)
- 2 tablespoons chopped parsley
- 4 for serving lemon wedges
Instructions
Heat the olive oil in a large, deep skillet or a wide, heavy-bottomed pan over medium heat.
Add the diced onion and red bell pepper to the pan. Sauté for 4-5 minutes, or until the vegetables become soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the rice to the pan and lightly toast it for 2-3 minutes, stirring occasionally to coat it in the oil and aromatics.
Crush the saffron threads with your fingers and stir them into the rice along with the smoked paprika and cayenne pepper.
Pour in the crushed tomatoes and stir to combine, letting the mixture cook for 2 minutes to develop the flavor.
Gradually add the chicken or vegetable broth, stirring to evenly distribute the liquid.
Season with salt and black pepper, then bring the mixture to a gentle simmer.
Cover the pan with a lid and reduce the heat to low. Let the rice cook undisturbed for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.
Remove the lid and fluff the rice with a fork. Stir in the peas and cook for an additional 2-3 minutes to heat them through.
Garnish the rice with chopped parsley and serve with lemon wedges on the side for a fresh, zesty kick.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
