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Bomba saffron rice

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

Bomba saffron rice

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
1/2 tsp cumin, ground
1/4 tsp cinnamon, ground
Salt the stock according to taste
30ml olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
3 spring onions cut into thin slices
275g bomba rice
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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.

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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
1/2 tsp cumin, ground
1/4 tsp cinnamon, ground
Salt the stock according to taste
30ml olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
3 spring onions cut into thin slices
275g bomba rice
Add all to basket

Add in stock items to your basket

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