There are certain dishes that are completely ordinary if it weren’t for the spices.
This is one of those dishes. Without saffron, this dish isn’t much to talk about. But when you let the rice infuse with the saffron, it develops a distinct yellow color and a flavor that I find kind of impossible to describe in detail (apparently the internet agrees). Saffron is traditionally used in Spanish dishes and can be a little tricky to find. But any high-end grocery store will carry it, just beware that it’s expensive. The good news is that you only need a pinch here and there, so your tiny case will go far.
The other key ingredient here is a good quality smoked Spanish paprika. A couple months ago, we were gifted a set of Penzey’s spices that had the absolute best paprika I’ve ever tasted. I recommend you buy it, and then put it on everything (breakfast eggs included), but especially as a finishing spice for this dish. Ugh, I’m smiling just thinking about it.
That’s right. Paprika made me visibly happy. Too much?
Anyways, this dish tastes more complex that it is to make, so don’t be intimidated. I even cheated a little bit by buying Trader Joe’s pre-cooked Smoked Andouille Chicken Sausage. You can use a more authentic meat and cook it over a grill, because, you know, it’s April, so you shouldn’t have any reservations about cooking outside (it’s currently 32 degrees, and I’m not complaining).
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 2 cups long grain rice, dry
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon saffron
- 1 cup green peas
- 4 smoked andouille sausage links, cooked (on grill or pan), and sliced into ½ inch pieces
- 1 teaspoon smoked Spanish paprika
- In a large dutch oven, heat olive oil. Add onions and red pepper and cook until soft. Add in garlic and cook for additional minute.
- Stir in dry rice, coating in oil and juices from vegetables. Add chicken broth, salt, and saffron. Bring to a boil, reduce heat, and cover. Cook for 10 minutes, until most of the liquid is absorbed by the rice.
- Stir in sausage and peas. Cook an additional 5-10 minutes, until rice is soft and fluffy.
- Remove from heat and stir in paprika. Let cool for 5-10 minutes before serving.
[…] you read this blog often, you’ve probably heard me wax poetic about Penzy’s Smoked Paprika. Every dish this spice goes into ends with people licking the […]
writes Golden Beet & Smoked Paprika Hummus - Things I Made TodayThis is seriously amazing! I only had green pepper but it still turned out great :)
writes MargaretYes! Thanks for the comment, I can totally see green peppers working great here.
writes Vicky