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RECIPESide Dish Recipes

Spanish-Style Saffron Rice Pilaf

25-30 minutes. Cook
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The world of Spanish cuisine is a treasure trove of flavors, textures, and culinary traditions. One dish that exemplifies the vibrancy and richness of Spanish cooking is the Spanish-Style Saffron Rice Pilaf. This delightful dish, often known as “Arroz con Azafrán,” captures the essence of Spanish gastronomy with its aromatic saffron, fragrant spices, and perfectly cooked rice. In this culinary journey, we will delve into the history and preparation of this Spanish classic, providing step-by-step instructions on how to recreate it in your own kitchen.

Historical Context: Saffron has been an integral part of Spanish cuisine for centuries, with its origins dating back to the Moors’ influence in Spain during the Middle Ages. Saffron was highly prized for its exquisite flavor and vivid color, and it found its way into various dishes, including paella and rice pilafs. Today, Spain remains one of the world’s largest producers of saffron, and the tradition of using this precious spice in rice dishes is as vibrant as ever.


1. Infuse the Saffron:

  • Begin by heating the chicken or vegetable broth in a saucepan over medium heat. Bring it to a gentle simmer, then remove it from the heat.
  • Place the saffron threads in a small bowl and pour about two tablespoons of the hot broth over them. Let the saffron steep in the broth for about 10 minutes, allowing its flavors and vibrant color to infuse.

2. Sauté the Aromatics:

  • In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, usually about 3-4 minutes.
  • Stir in the minced garlic, smoked paprika, ground cumin, and ground turmeric. Cook for another 2 minutes, or until the spices become fragrant.

3. Toast the Rice:

  • Add the long-grain white rice to the saucepan with the sautéed aromatics. Stir well to coat the rice with the flavorful spices and olive oil.
  • Continue to cook the rice for an additional 2-3 minutes, allowing it to toast slightly. This step adds a depth of flavor to the dish.

4. Cook the Rice with Saffron:

  • Pour the saffron-infused broth over the toasted rice. Season with salt and pepper to taste. Stir gently to combine all the ingredients.
  • Bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15-18 minutes. The rice should absorb all the liquid and become tender.

5. Add Peas and Bell Peppers:

  • About 5 minutes before the rice is done, add the green peas and diced roasted red bell peppers to the saucepan. Stir them into the rice, cover, and continue to cook until the rice is fully cooked and the vegetables are heated through.

6. Fluff and Garnish:

  • Once the rice is cooked, remove the saucepan from the heat. Using a fork, gently fluff the rice to separate the grains and evenly distribute the saffron, peas, and bell peppers.
  • Transfer the Spanish-Style Saffron Rice Pilaf to a serving platter, garnish with lemon wedges and fresh parsley, and serve hot.

Conclusion: The Spanish-Style Saffron Rice Pilaf is a testament to the timeless appeal of Spanish cuisine, where rich flavors and culinary history come together. This aromatic and visually stunning dish can be a centerpiece on your dining table, celebrating the essence of Spain in every mouthful. Whether enjoyed as a side dish or as a meal on its own, the saffron-infused rice pilaf is sure to transport you to the heart of Spain with each delightful bite. So, fire up your stove and embark on this culinary journey to savor the flavors of Spain in the comfort of your home. ¡Buen provecho!

prep time
ion time: 15-20 minutes.
cooking time
25-30 minutes.
4 servings.
total time
40 minutes.


  • Medium saucepan with a tight-fitting lid

  • Wooden spoon

  • Knife and cutting board

  • Small bowl

  • Whisk

  • Serving platter


  • 1 cup long-grain white rice

  • 2 cups chicken or vegetable broth

  • 1/2 teaspoon saffron threads

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground turmeric

  • Salt and pepper to taste

  • 1/4 cup green peas (fresh or frozen)

  • 1/4 cup roasted red bell peppers, diced

  • Lemon wedges and fresh parsley for garnish


Infuse saffron in broth.
Sauté aromatics in olive oil.
Toast rice with spices.
Cook rice with saffron, peas, and peppers.
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