Calasparra Saffron Rice
- 1 shallot, finely diced
- pinch saffron
- 1 cup calasparra rice
- 3 cups water and/or chicken stalk
- olive oil
- salt
- Heat 2 counts of olive oil in a skillet over medium heat and sauté the shallot until it turns translucent.
- Add the saffron, salt, and rice. Toast the rice in the oil until it’s fully coated.
- Add the liquid, bring to a simmer, and occasionally stir until the rice has absorbed all of the liquid.
- Fluff with a fork. Remove from the heat and serve.
Recipe by The Taste Edit at https://thetasteedit.com/calasparra-saffron-rice/
3.4.3177