Bomba Saffron Rice Recipe from Frutta Si

Bomba Saffron Rice Recipe


  • 1L full-flavoured stock (fish, chicken or vegetable stock depending on dish accompanied)
  • 60ml dry sherry (or dry vermouth)
  • 24 stamens saffron, lightly toasted in a dry skillet and crumbled into the stock
  • 1/2 tsp cumin, ground
  • 1/4 tsp cinnamon, ground
  •   salt, to taste
  • 30ml olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 spring onions, cut into thin slices
  • 275g Bomba rice


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Chicken stock

Dry sherry


Ground cumin

Ground cinnamon

Olive oil



Spring onions


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