Saffron Rice with Chorizo

[Photograph: Carrie Vasios]

Loosely adapted from Spain...A Culinary Road Trip by Mario Batali.

Saffron Rice with Chorizo

About This Recipe

Yield:serves 6
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Serious Entertaining: Spain...On The Roof Again


  • 2 cups bomba or arborio rice
  • 1 cup hot water
  • 1 tablespoon saffron threads
  • 6 cups chicken stock
  • 1 cup frozen peas, thawed
  • 1/2 cup olive oil, divided
  • 4 links chorizo, diced
  • Salt
  • Pepper


  1. 1

    Put chicken stock in a small saucepan and heat over medium high heat. When warm, turn heat to low and keep on the burner.

  2. 2

    In a small bowl, combine hot water and saffron threads. Stir until dissolved.

  3. 3

    In a large saute pan, stir together rice and saffron water. Bring to a boil, stirring occasionally. When the rice has absorbed most of the liquid, add a cup of warm stock. Cook, stirring occasionally, until broth is absorbed. Continue to add stock, one cup at a time, until rice is fluffy but still al dente, about 20 minutes.

  4. 4

    While rice is absorbing stock, heat 2 tablespoons of olive oil in a small saute pan over medium high heat. Add diced chorizo and cook until the chorizo has crisped and released some of its fat, 3-4 minutes.

  5. 5

    When rice is just al dente, add frozen peas and chorizo (including any oil from the saute pan). Continue to cook until peas are heated through, about 1 minute.

  6. 6

    Take rice off the heat and stir in the remaining olive oil. Season with salt and pepper to taste.


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