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.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large, deep skillet or a wide, heavy-bottomed pan over medium heat.

Step 2

Add the diced onion and red bell pepper to the pan. Sauté for 4-5 minutes, or until the vegetables become soft and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the rice to the pan and lightly toast it for 2-3 minutes, stirring occasionally to coat it in the oil and aromatics.

Step 5

Crush the saffron threads with your fingers and stir them into the rice along with the smoked paprika and cayenne pepper.

Step 6

Pour in the crushed tomatoes and stir to combine, letting the mixture cook for 2 minutes to develop the flavor.

Step 7

Gradually add the chicken or vegetable broth, stirring to evenly distribute the liquid.

Step 8

Season with salt and black pepper, then bring the mixture to a gentle simmer.

Step 9

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.

Step 10

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.

Step 11

Garnish the rice with chopped parsley and serve with lemon wedges on the side for a fresh, zesty kick.

Nutrition Facts

Serving size	(2153.6g)

Amount per serving	% Daily Value*
Calories	1276.4

Total Fat 47.5g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 5852.4mg	0%
Total Carbohydrate 181.9g	0%
Dietary Fiber 21.5g	0%
Total Sugars 30.4g
Protein 31.6g	0%

Vitamin D 0IU	0%
Calcium 247.3mg	0%
Iron 11.7mg	0%
Potassium 1908.1mg	0%

*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.

Source of Calories

Fat: 33.4%

Protein: 9.9%

Carbs: 56.8%