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Spanish Saffron Rice with Spicy Mushrooms & Onions

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -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


  1. Add 2 tablespoons of boiling water to a small bowl and pinch in 1/2 teaspoon of saffron threads and let it infuse
  2. 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
  3. 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
  4. 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!

Recipe Notes

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