Saffron Rice with Spanish Herbs

Saffron rice with Spanish herbs is golden, fragrant, and subtly floral. With parsley, rosemary, and smoked paprika, this elegant side balances saucy meatball dishes beautifully. Simple to prepare, naturally gluten-free, and always eye-catching, it’s a versatile addition to tapas tables or midweek suppers.

Course Main Course

Cuisine European, Mediterranean, Spanish

Keyword Aromatic dish, Fragrant side, Golden rice, Herbed rice, Rustic rice, Saffron rice, Savoury grains, Spanish herbs, Spanish saffron, Tapas rice

Prep Time 10

Cook Time 15

Servings Servings

Calories 310

Author Spooning & Forking

Ingredients

300 g Rice long-grain
600 ml Chicken stock or vegetable
1 Onion small, finely chopped
2 cloves Garlic minced
2 tbsp Olive oil extra virgin
1 pinch Saffron threads about ¼ tsp
2 tbsp Fresh Parsley chopped
1 tbsp Fresh rosemary finely chopped
½ tsp Smoked paprika
Sea salt to taste
Black pepper freshly ground, to taste

Instructions

Warm the stock in a small pan. Add saffron threads and let them steep while you prepare the rice.
In a wide pan, heat olive oil and sauté onion until soft and translucent. Add garlic and paprika, stirring for 1 minute. Add the rice and toast gently until each grain glistens.
Pour in the saffron-infused stock. Stir once, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, or until the rice has absorbed the liquid and is tender.
Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork, stir in parsley and rosemary, season to taste, and serve warm.

Notes

The rice matters. Spanish varieties like Bomba absorb liquid beautifully without turning mushy, though any good long-grain rice will work in a pinch. Stock provides flavour, so use a homemade or good-quality version for the best result.

Saffron threads should be steeped in warm stock before adding to the rice. This step extracts their colour and aroma. Don’t be tempted to use too much; a pinch is enough to create fragrance without bitterness. Fresh herbs like parsley and rosemary finish the dish with brightness and depth.

Nutrition