Saffron Rice With Tomatoes And Fresh Oregano Food

SPICY SPANISH SAFFRON RICE

Steps:

• In a large skillet or saucepan with a lid sauté onion and jalapeños in olive oil until softened.
• Stir in garlic, herbs, zucchini, red pepper, green pepper and tomatoes and cook with lid on for 10 minutes.
• Add rice, broth and saffron milk and stir to combine, cook till the rice is just tender and the liquid nearly absorbed 15-20mins.
• Stir in peas, salt and pepper and let cook a further 10mins or until peas are cooked through and tender.

SAFFRON ARROZ CON CAMARONES (SAFFRON RICE WITH SHRIMP)

Steps:

• Shell, devein and refrigerate shrimp.
• Place shrimp shells in a saucepan with the water and boil about 15 minutes. Strain and reserve 3 cups of the water (adjust for serving changes). Discard the shells.
• In a shallow pan, heat the oil over medium heat until fragrant and saute shrimp quickly, just until they turn pink. Refrigerate again.
• In the same oil, saute the onion and bell pepper until onion is translucent, about 3 minutes. Stir in the garlic and cook another 2 minutes. Stir in the tomato sauce, wine, salt, pepper, saffron, cumin, oregano and bay leaf and cook for a few more minutes.
• Add the rice and the reserved shrimp water. Bring just to a boil, reduce heat to low, cover the pan and cook gently for about 30 minutes until the rice is tender and almost dry. Add the shrimp 5 minutes before the rice is done.

ALBALOO POLO

Steps:

• Cook rice in a large pot of salted water as you would pasta, boiling until just cooked through with some bite in center, 7 to 9 minutes. Drain in a fine-mesh sieve, then rinse with cool water; drain again. In a small bowl, steep saffron in hot water until liquid is bright orange, 5 minutes.
• Melt 2 tablespoons butter in a saucepan over medium heat. Add one-third of cooked rice, spreading it to edges of pan in an even layer. Scatter half of preserves on top of rice, then poke 4 holes through rice with the bottom of a wooden spoon. Cut 1 tablespoon butter into small pieces; place on holes. Spoon half of remaining rice on top, followed by remaining preserves; poke 4 more holes and dot each with remaining 1 tablespoon butter, cut into small pieces. Stir saffron mixture into remaining rice; add to pot as final layer. Wrap lid with a clean kitchen towel and cover pot. Reduce heat to low and cook until rice is tender, 25 to 30 minutes. Fluff with a fork and season with salt; serve.

ARROZ CON POLLO (BAKED CHICKEN AND RICE)

Steps:

• Sprinkle chicken with salt and pepper.
• In large oven proof skillet, heat oil over medium heat.
• Add chicken, brown on all sides, turning as needed for about 20 minutes.
• Remove chicken.
• Add onion, green pepper, tomatoes, garlic and rice.
• Saute 5 minutes, stirring frequently, until lightly browned.
• Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
• Bring to a boil.
• If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
• Arrange chicken on top.
• Cover with lid or aluminum foil.
• Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
• Add peas, and pimento or red peppers (if using) on top.