Saffron Rice with Chorizo Recipe

Carrie Vasios

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

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 6 servings

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

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

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