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What You Need:
(To Serve: 4 to 6)
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2 tablespoons olive oil
2 tablespoons finely chopped onions
1½ cups raw long-grain rice
3 cups boiling water
1½ teaspoons salt
1/8 teaspoon ground saffron, or saffron threads pulverized with a mortar and pestle or with the back of a spoon
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown.
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2. Pour in the rice and stir for 2 or 3 minutes to coat the grains well with oil. Do not let the rice brown. Add the water, salt and saffron, and bring to a boil, still stirring.
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3. Cover the pan tightly and reduce the heat to its lowest point. Simmer undisturbed for 20 minutes, or until all the liquid has been absorbed by the rice and the grains are tender but not too soft.
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4. Fluff the rice with a fork before serving and taste for seasoning. If the rice must wait, drape the pan with a towel and keep it warm in a preheated 200° oven.
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5. "Arroz con Azafran" may be served with Rinones al Jerez, Zarzuela de Mariscos and Mariscos a la Costa Brava.
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