Name: Spanish Widowed Rice with Saffron
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Spain
Ingredients: 4 cloves garlic; 1/2 zucchini; 1/2 red bell pepper; 1/2 onion; 15 fresh green beans; 1/3 cup extra virgin olive oil 80 ml; 1/2 green bell pepper; 1 tomato; 1 cup round rice 180 grams; 1/4 cup frozen peas 34 grams; 1 cup fresh broccoli 71 grams; 1 1/2 tbsp freshly chopped thyme 1.2 grams; sea salt & black pepper; 1 tsp sweet smoked Spanish paprika 2.30 grams; 3 cups vegetable broth 705 ml; 1/4 tsp saffron threads .17 grams

Golden Saffron Team

Category: main-dish

Preparation: 00:10:00

Cooking: 00:30:00

Total: 00:40:00

Origin: Spain

Calories: 291

Ingredients

4 cloves garlic
1/2 zucchini
1/2 red bell pepper
1/2 onion
15 fresh green beans
1/3 cup extra virgin olive oil 80 ml
1/2 green bell pepper
1 tomato
1 cup round rice 180 grams
1/4 cup frozen peas 34 grams
1 cup fresh broccoli 71 grams
1 1/2 tbsp freshly chopped thyme 1.2 grams
sea salt & black pepper
1 tsp sweet smoked Spanish paprika 2.30 grams
3 cups vegetable broth 705 ml
1/4 tsp saffron threads .17 grams

Category: main-dish

Preparation: 00:10:00

Cooking: 00:30:00

Total: 00:40:00

Origin: Spain

Calories: 291

Build the flavor with sautéed vegetables and smoked paprika before adding the rice. The saffron goes into the broth so its color and aroma spread through the pan.

Choosing saffron for this recipe

If you need to buy saffron online, choose whole threads so you can measure the amount listed in the recipe.

Spanish Widowed Rice: A delishes Rice Dish from Spain

Widowed rice gets its body from vegetables and broth. Unlike the mushroom-and-lima-bean combination in budget vegetable paella, this pan relies on peppers, zucchini, green beans, and broccoli.

How to Make Spanish Widowed Rice with Saffron

Cut half of the onion, chop one half of red & one half of green bell pepper into thin strips, about 2 inches (5.08 cm) long. Chop one half of zucchini into half-shaped moons with the thickness of 1/4 inch (.635 cm). Roughly chop 1 tomato, choose 15 fresh green beans, cut the ends and into halves. Reserve 1 cup of fresh broccoli.
After heating a large frying pan over medium-high heat, add in about 80 ml (1/3 cup) olive oil. Add in all the cut vegetables after 1 minute and mix them with the olive oil.
When the onion and zucchini are translucent, and all the vegetables are tender, include 1tsp sweet smoked paprika, 1/4 tsp Golden Saffron threads, and sea salt and black pepper for seasoning, mixing well to combine.
Mix in 1 cup round rice with one-half tablespoons chopped thyme, and then 1/4 cup frozen peas and add in 3 cups vegetable broth, giving it one last stir before simmering on medium-high heat.
When you can see a lot of the broth has been absorbed into the rice (after about 10 min), lower the flame to a lower-medium heat until all of the broth has been absorbed into the rice (let it simmer for another 3 or 5 min).
Take the pan off the heat, cover it with a dishcloth and let it rest for a few minutes; remove the dishcloth and serve immediately!

Keep the vegetables in bite-size pieces so they are easy to scoop with the rice. For a shorter vegetable list, try Spanish mushroom and vegetable rice.

Spanish Widowed Rice with Saffron

Ingredients

Choosing saffron for this recipe

How to Make Spanish Widowed Rice with Saffron

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