Ingredients:

  • 2 cups Long-grain white rice
  • 3 tbsp Extra virgin olive oil
  • 4 cups Low-sodium chicken broth
  • 1 small White onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Red bell pepper, finely chopped
  • 2 tbsp Tomato paste
  • 1 tsp Smoked paprika
  • 1 pinch Saffron threads, crushed
  • 1 tsp Salt
  • 1/2 tsp Freshly cracked black pepper
  • 1/4 cup Fresh parsley, chopped
  • 1 Lemon, cut into wedges

Instructions:

  1. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear to remove surface starch. Let the rice drain and dry for 5 minutes.
  2. Heat the extra virgin olive oil in a large, heavy-bottomed skillet over medium heat. Add the dry rice and stir constantly for 5 minutes until the grains are opaque and smell nutty (dextrinization).
  3. Add the diced onion and red bell pepper to the skillet. Sauté for 3 minutes until the vegetables soften.
  4. Stir in the minced garlic, tomato paste, smoked paprika, salt, and black pepper. Cook for 2 minutes, allowing the tomato paste to caramelize and turn a deep mahogany color.
  5. Pour in the chicken broth and add the crushed saffron. Bring the mixture to a boil, then immediately reduce heat to low.
  6. Cover the skillet with a tight-fitting lid and simmer undisturbed for 18 minutes, or until the liquid is fully absorbed.
  7. Turn off the heat. Let the rice rest, covered, for 5 minutes to allow the carryover steam to finish the texture. Fluff with a fork and garnish with fresh parsley and lemon wedges.