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Spanish Tomato Saffron Rice

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C00137

Ingredients
US standard
Metric
Olive oil
3 ounces
90 milliliters
Onion, peeled, cut macédoine
1 medium
1 medium
Garlic cloves, peeled, sliced thin
12 each
12 each
Spanish rice
3 cups
679 grams
Saffron
1 ½ teaspoons
1 ½ teaspoons
Chicken stock, boiling
5 cups
1.2 liters
Tomato concassé
3 cups
679 grams
Salt, Kosher
To taste
To taste
Black pepper, ground
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Heat the olive oil in a braising pan, sauté the onion and garlic on medium heat just until the vegetables begin to color.
  3. Add the rice and saffron and cook 1 to 2 minutes. Add the hot liquid, tomato concassée, salt and pepper. Stir briefly.
  4. Return the pan to a boil and shut off the heat. Cover with parchment and foil or a tight-fitting lid and finish in the oven for 20 minutes, or until the rice is tender.
  5. Allow to stand for 5 minutes, fluff with a fork.
  6. Serve immediately or hold hot at 135ºF (57ºC) or above.