Quick & Easy Garlicky Saffron Rice | 30 Minute ONE-PAN Recipe
This Garlicky Saffron Rice, known in Spain as Arroz al Azafrán, is what simple & great food is all about. It´s packed with so much garlic goodness, super easy to make and done in just 30 minutes. Serve it as a side dish next to some grilled fish or even as a main course, next to a tomato salad and a crunchy baguette.
To make this dish, I used long grain rice, but you can use any type of rice you like. However, the rice to liquid ratio and cooking times will change. So make sure to check the package instructions on the rice you are using.
What really flavors this rice is the garlic and saffron. Make sure to use real saffron here. No imitation saffron and no substitutes. As the saffron is the star of the dish, and what gives it that incredible Mediterranean flavor.
TIPS & TRICKS to Make this Recipe: It took me 15 minutes to cook the rice. But every rice, stove top or altitude where you live will cook differently. Either way, once all the liquid has been absorbed by the rice, turn off the heat and let it sit with the lid on for 4 to 5 minutes. This will ensure all the grains of rice will be cooked through.
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Watch the Video Below on How to Make this Quick & Easy Garlicky Saffron Rice
Garlicky Saffron Rice
- 2 tbsp extra virgin olive oil 30 ml
- 2 shallots
- 6 cloves garlic
- 1 carrot
- 2 cups vegetable broth 475 ml
- 1/4 tsp saffron threads .17 grams
- 1 cup long grain rice 190 grams
- 1/3 cup frozen peas 45 grams
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat
Meanwhile, thinly slice 2 shallots, roughly chop 6 cloves of garlic and roughly chop 1 carrot that´s been peeled
Once the vegetables are cut, add in 2 tbsp extra virgin olive oil into the hot pan and the cut vegetables, mix the vegetables continuously with the olive oil
After 2 minutes and the shallots are starting to become translucent, season with sea salt & black pepper, quickly mix together, then add in 2 cups vegetable broth and pinch in 1/4 tsp saffron threads, raise the heat to a high heat, mix together and bring to a boil
Once the broth comes to a boil, add in 1 cup uncooked long grain rice, give it one final mix so everything is evenly distributed, place a lid on the pan and lower the heat to a low-medium heat
After 15 to 18 minutes and all the broth has been absorbed, remove the lid, add in 1/3 cup frozen peas, making sure to evenly spread them out, place the lid back on the pan and turn off the heat, let it sit for 4 minutes, then remove the lid and using a fork fluff up the rice
Transfer into a large serving dish and serve, enjoy!
Get the Saffron Threads I used to make this recipe
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