– Spanish Saffron Rice with Spicy Mushrooms & Onions –
I always love to create dishes that pack a ton of flavor and are done in a jiffy, yet really bring excitement to the table. This Spanish Saffron Rice with Spicy Mushrooms & Onions is just that, loaded with flavor, easy to make and done in 30 minutes, the perfect side dish or main course for any busy weeknight or weekend. This tasty rice is perfect next to your favorite protein, yet it´s bold enough to enjoy as main course, perfect for vegetarians and vegans. You can use any type of rice that you love, but I do recommend that you use Spanish round rice, it absorbs all the flavors and has an incredible texture.
– KIVA Spanish Saffron & Smoked Paprika –
KIVA, a health superfood store recently sent me some Spanish Saffron and Spanish Smoked Paprika, so I decided to use their products on this recipe. They are based out of Hawaii, USA, but the products they sent me originated in Spain. Let me tell you, their Spanish Saffron and Spanish Smoked Paprika are absolutely amazing. You can tell KIVA really cares about the quality of the products they source. Here is a link to their website KIVA where you can get more information and order some of their amazing products. Watch the video below on how to make Spanish Saffron Rice with Spicy Mushrooms & Onions or check out the recipe card below, which you can print. Salud!
Watch the Video Below on how to make Spanish Saffron Rice with Spicy Mushrooms & Onions
Spanish Saffron Rice with Spicy Mushrooms & Onions
- -1/2 tsp KIVA saffron threads
- -8 button mushrooms
- -1/2 onion
- -2 cloves garlic
- -1 Spanish pepper
- -1/4 tsp KIVA sweet smoked paprika
- -1 cup Spanish round rice
- -2 cups vegetable broth
- -sea salt
- -freshly cracked black pepper
- -fresh chives
Add 2 tablespoons of boiling water to a small bowl and pinch in 1/2 teaspoon of saffron threads and let it infuse
Finely mince 3 cloves of garlic, finely dice 1 small onion, rinse 8 button mushrooms under cold running water, remove the stem and pat dry, then cut into slices that are about 1/4 inch thick, deseed 1 Spanish pepper (or any type of spicy pepper) and roughly chop it
Heat a large nonstick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, after 2 minutes add the diced onions, chopped peppers and minced onions and mix with the oil, after 3 minutes add the sliced mushrooms and cook for 2 minutes, then season with a generous 1/4 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper and mix together, then add 1 cup of round Spanish rice, the saffron infusion and mix together until well combined
Next add 2 cups of vegetable broth and gently distribute the rice with a wooden spoon, mix occasionally and cook between 8 to 10 minutes, once there is very little broth left lower the fire to a LOW heat and cook for 2 more minutes, then place a lid on top, turn off the heat and remove the pan from the stove, after 3 minutes remove the lid and garnish with freshly chopped chives, serve directly out of the pan, enjoy!
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