Recipes using Saffron

- Posted on Dec 28, 2011 - 04:53 PM


28 oz. chicken stock.

1 Tbs. vegetable oil

½ onion, finely chopped

1 c. Arborio (short grain) rice

1 c. white wine

1 large pinch saffron

1 Tbs. butter

¼ c. grated Parmigiano-Reggiano (parmesan cheese) plus shavings for garnish

Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until transparent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is transparent, 1 to 2 minutes. Add wine and saffron, bring to a simmer, stirring until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.


2 Tbs. olive oil

1 c. uncooked rice

2 shallots, minced

2½ c. chicken stock

½ tsp. saffron

Salt and freshly ground pepper to taste

Sauté rice and shallots in olive oil until shallots are limp. Combine rice and shallots with broth in steaming pot. Season with saffron, salt and pepper. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out 3 to 5 minutes. Fluff with fork before serving.


1 (3½ to 4-lb.) chicken cut into 8 serving pieces

1 Tbs. olive oil

1 large onion, chopped

1 large red bell pepper, cut into ½-inch pieces

4 garlic cloves, minced

2 tsp. paprika

2 c. long grain white rice

1¼ c. dry white wine

1 (14-oz.) can diced tomatoes, including juice

1¾ c. chicken broth

¾ tsp. crumbled saffron threads

1 bay leaf

1 c. frozen peas, not thawed

½ c. pimento-stuffed green olives, coarsely chopped

Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown chicken on all sides, about 12 minutes total. Transfer chicken to a plate. Pour off all but 2 Tbs. fat from skillet and add onion, bell pepper and salt to taste. Cook over moderate heat, stirring until softened, about 7 minutes. Add garlic, paprika and rice, then cook, stirring 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron and bay leaf. Nestle chicken in rice, adding any juices from plate. Cook, covered, over low heat until chicken is cooked through, rice is tender and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.


1 lb. dried Asturian fabada beans or dried lima beans

¼ lb. salt pork

10 c. water

½ tsp. crushed saffron threads

8 oz. Serrano ham (Spanish Ham) cut into ¼-inch cubes

8 oz. Spanish chorizo (spicy) sausage, casing removed, sliced ¼ inch thick

6 oz. morcilla sausage or blood sausage, slice ½-inch thick

1 bay leaf

Cover beans with ample hot water and allow to stand overnight. Fill a Dutch oven ½ full of water and bring to a boil. Add salt pork and allow to boil for 5 minutes, then remove and pour out water. Drain beans and place them into Dutch oven. Pour in 10 c. water and bring to a boil. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, diced ham and salt pork; simmer 5 minutes. Add the sausages and cook for 5 minutes more. Skim any foam that forms on top. Reduce heat to low, add bay leaf, cover and simmer until beans are tender. Allow beans to stand for 20 minutes off heat before serving.


½ red onion, diced

3 garlic cloves, diced

2 Tbs. olive oil

2 tsp. saffron

1 tsp. smoked paprika

1 bay leaf

4 chicken thighs, skin on, remove excess fat

½ c. diced chorizo sausage

2 c. short grain rice

2 small tomatoes, diced

1 lb. clams, scrubbed and debearded

1 lb. mussels, scrubbed and debearded

12 large shrimp, peeled and deveined

1 c. white wine

3 c. chicken stock

Salt and pepper to taste

Preheat oven to 425°. Heat olive oil in large, wide oven-safe skillet on medium heat. Sear chicken, skin side down first, until deep golden brown. Set chicken aside. Gently fry sausage a couple minutes, then add onion, garlic and heat until onion is soft. Add rice, paprika and stir, toasting rice for 3-4 minutes. Add saffron, bay leaf, white wine and chicken stock; bring to simmer and season lightly with salt and pepper. Return seared chicken back to pan. Add clams and tomatoes. Place in oven on middle rack, stirring occasionally, until rice is three quarters done, about 15 minutes. Add mussels and shrimp to pan and continue roasting until mussels open and cook through., about 6-8 minutes. Remove from heat, season with additional salt and pepper to taste.


2 spicy sausages (about 3 oz. each), casings removed

2 tsp. olive oil

1 c. chopped onion

1 garlic clove, diced

2 medium potatoes, peeled, cut into large dice

2 c. chicken stock

1 pinch (about ¼-tsp.) saffron

½ c. peas, thawed if frozen

Salt and pepper to taste

Spanish paprika

Crumble sausage and cook in a saucepan over medium heat until no longer pink. Remove to paper towels. Set aside. Add oil to the pan and cook onion 2-3 minutes; add garlic and cook 1 minute more. Add potatoes; cook and stir for about 4 minutes or until potatoes begin to take on some color. Add stock and saffron; bring to a boil. Reduce heat and cook until potatoes are tender, about 10-15 minutes. Using a hand held* immersion blender, puree soup in pot. Return sausage to stew and add peas. Season to taste with salt and pepper. Continue simmering until peas are cooked through.

*You can accomplish this in batches with a food processor or blender.