Arroz Amarillo with Peas

1. 1

   In a small saucer, stir together the lemon juice and the saffron and leave to soak for 15 minutes.

2. 2

   In a large saucepan, heat the olive oil over medium heat.

3. 3

   Add the onion and saute for 4 to 5 minutes, or until softened.

4. 4

   Add the garlic and stir for 1 minute more, until the aroma of the garlic is released.

5. 5

   Add the rice and stir for 3 to 4 minutes, until the kernels are slightly toasty and make a clicking noise on the pan.

6. 6

   Stir in the lemon juice and saffron mixture, then add the chicken stock and bring to a boil.

7. 7

   Add the fresh peas, if using, otherwise add the frozen peas during the last 10 minutes of cooking time.

8. 8

   Reduce the heat so that the liquid is simmering.

9. 9

   Cover and simmer for 20 to 25 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.