Best Saffron Rice And Peas Recipes

SHELLFISH AND CHICKEN PAELLA WITH SAFFRON RICE CHORIZO AND GREEN PEAS

Steps:

• For the aioli:
• Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.
• For the paella:
• Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.
• Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
• Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.
• Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
• Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CHICKEN IN PEANUT CURRY WITH SAFFRON RICE AND SNOW PEAS

Steps:

• In a large stockpot or Dutch oven, heat 2 tablespoons of the oil and cook all sides of the chicken pieces until lightly browned. Remove chicken from pot and season with salt and pepper.
• Add 1 tablespoon of oil. Add carrots and celery and cook until softened.
• Add shallots, ginger and garlic and cook until shallots soften.
• Add curry powder, stir for 15 seconds and pour in the stock.
• Return chicken to the pot. Add water to barely cover the chicken. Heat to a boil and then reduce heat and simmer uncovered until chicken is fully cooked (no pink). Internal chicken should be approximately 170°F.
• Prepare rice according to package instructions. Half way through rice preparation, add the saffron.
• Stir in peanut butter. Whisk coconut milk and cornstarch in a separate bowl. Add to pot and bring to a simmer.
• In a sauté pan, heat the remaining tablespoon of oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
• To serve, place chicken on top of rice and spoon with sauce. Place snow peas on top and garnish with the peanuts.

SAFFRON RICE WITH PEAS AND GARBANZO BEANS

Steps:

• Cook fresh peas in medium saucepan of boiling salted water until tender, about 5 minutes. Drain and reserve. If using thawed peas, set aside.
• Place rice in sieve. Rinse rice under cold running water until water runs clear. Drain. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice; stir 1 minute. Add broth, salt and saffron; bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Stir peas and garbanzo beans into rice. Cover and let stand 5 minutes. Transfer to bowl and serve.

SAFFRON RICE WITH CURRANTS AND SNOW PEAS

Steps:

• Soak currants in wine until needed.
• In a heavy medium saucepan, melt butter and stir in rice; cook over medium low heat, stirring, for 2 to 3 minutes.
• Bring broth to a boil with saffron. Pour over rice; stir in basil, salt and pepper to taste. Simmer, covered, until all liquid is absorbed, about 20 minutes. Stir in currants and wine. Spread on a large platter and arrange quail on top.
• Steam or stir fry snow peas and place around edge or at ends of platter. Makes 6 to 8 servings.
• Canadian Living the Merry Christmas Cookbook Special.

ARROZ CON POLLO - CHICKEN WITH SAFFRON RICE AND PEAS

Steps:

• Melt lard in heavy 4-quart casserole over moderate heat. Add salt pork and cook until golden brown. Transfer pork to paper towels to drain. Season chicken and brown in fat on all sides. Transfer chicken to a platter. Pour off all but a thin film of fat. Sautee onions until soft and translucent. Stir in paprika and tomatoes and bring to a boil, cooking about 5 minutes. Return chicken and pork to casserole. Add rice, peas, boiling water, saffron and 1 t salt. Bring to boil over high heat. Reduce heat to low and cover tightly to simmer 20 to 30 minutes. Check rice and chicken for doneness. Stir in parsley and taste for seasoning. Cover and let stand off heat for 5 minutes before serving directly from casserole.

SAFFRON RICE AND PEAS

Steps:

• 1. Place saffron and broth in small microwave safe bowl and microwave high for 1 minute, stirring after 30 seconds. 2. Microwave rice according to package directions. Place rice and peas in a medium bowl, sprinkle with salt and drizzle with saffron mix. Toss well.