Bomba Saffron Rice Recipe
full-flavoured stock (fish, chicken or vegetable stock depending on dish accompanied)
dry sherry (or dry vermouth)
saffron, lightly toasted in a dry skillet and crumbled into the stock
salt, to taste
shallots, finely chopped
garlic, finely chopped
spring onions, cut into thin slices
- In a saucepan, warm the stock with the sherry and spices to just below simmering and hold at this temperature for a few minutes to release the flavours; taste for salt.
- When the stock reaches temperature, place a 4 person paella pan over a medium-low heat, add the olive oil and gently soften the chopped shallots without colouring them; stir in the rice and coat well.
- Add the stock, garlic and spring onions; adjust the heat to cook the rice at a gentle rolling boil; shake the pan gently to monitor cooking, but do not stir.
- When the liquid has been absorbed - and the rice has started to quietly sizzle – remove pan from heat and cover with greaseproof paper for a few minutes before serving.