Bomba Saffron Rice Recipe

Bomba Saffron Rice Recipe


1Lfull-flavoured stock (fish, chicken or vegetable stock depending on dish accompanied)
60mldry sherry (or dry vermouth)
24 stamenssaffron, lightly toasted in a dry skillet and crumbled into the stock
1/2 tspcumin, ground
1/4 tspcinnamon, ground
salt, to taste
30mlolive oil
2shallots, finely chopped
2 clovesgarlic, finely chopped
3spring onions, cut into thin slices
275gBomba 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.

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