Arroz Con Azafran Saffron Rice Recipes

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SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)

Categories     Chicken     Olive     Pepper     Poultry     Rice     Vegetable     Sauté     Saffron     Pea     Bell Pepper     White Wine     Winter     Party     Potluck     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15



Spanish-Style Chicken with Saffron Rice (Arroz con Pollo) image

Steps:

  • Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
  • Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
  • Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley

SAFFRON ARROZ CON CAMARONES (SAFFRON RICE WITH SHRIMP)

This is another Cuban recipe I picked up. It is outstanding. You can go with regular white rice here, but breakdown and buy the Valencia rice online if you don't have it locally. It holds more liquid and gives your meal a more authentic look

Provided by PJ991092

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15



Saffron Arroz Con Camarones (Saffron Rice With Shrimp) image

Steps:

  • Shell, devein and refrigerate shrimp.
  • Place shrimp shells in a saucepan with the water and boil about 15 minutes. Strain and reserve 3 cups of the water (adjust for serving changes). Discard the shells.
  • In a shallow pan, heat the oil over medium heat until fragrant and saute shrimp quickly, just until they turn pink. Refrigerate again.
  • In the same oil, saute the onion and bell pepper until onion is translucent, about 3 minutes. Stir in the garlic and cook another 2 minutes. Stir in the tomato sauce, wine, salt, pepper, saffron, cumin, oregano and bay leaf and cook for a few more minutes.
  • Add the rice and the reserved shrimp water. Bring just to a boil, reduce heat to low, cover the pan and cook gently for about 30 minutes until the rice is tender and almost dry. Add the shrimp 5 minutes before the rice is done.

Nutrition Facts : Calories 598.3, Fat 26, SaturatedFat 3.6, Cholesterol 191, Sodium 1362, Carbohydrate 60.1, Fiber 3.2, Sugar 2.8, Protein 25.9

2 lbs medium shrimp
4 1/4 cups water
2/3 cup Spanish olive oil
1 large onion, peeled and chopped
1 large green bell pepper, cored, seeded and chopped
3 garlic cloves, peeled and minced
1/2 cup tomato sauce
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 saffron strands, toasted in a dry skillet over medium heat for 30 seconds
1/4 teaspoon ground cumin
1/4 teaspoon dry oregano
1 bay leaf
2 cups valencia short-grain rice

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