How to Make the Best SAFFRON RICE SKILLET in Your City
Your City: Buck’s Saffron Rice Skillet brings bold Spanish-inspired flavors to your kitchen: smoky chorizo, tender chicken, fresh seafood, and the unmistakable touch of Bald Buck Seasoning.
What Most People Don’t Know About Making SAFFRON RICE SKILLET
- Don’t stir after adding broth: Paella-style rice needs to stay still to develop that perfect crispy socarrat on the bottom.
- Saffron water boosts color and aroma: Soaking saffron in warm water before adding it to the pan ensures even flavor and vibrant color.
- Mixing meats and seafood: Using both chicken and shrimp builds depth, the chorizo’s smoky fat ties everything together.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 cup Arborio rice
- ½ tsp smoked paprika
- ¼ tsp saffron threads, soaked in 2 tbsp warm water
- ½ cup dry white wine
- 3 cups hot chicken broth
- ½ lb boneless chicken thighs, cut into small chunks
- ½ lb Spanish chorizo, sliced
- ½ lb raw shrimp, peeled and deveined
- ½ lb mussels or clams, cleaned
- ½ cup frozen peas
- Bald Buck Seasoning, to taste
- Fresh ground black pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the Base: Heat olive oil in a wide paella pan or large skillet over medium heat. Add onion and red bell pepper. Cook about 5 minutes until softened. Stir in garlic and cook 1 minute more.
- Cook the Meats: Add chicken and chorizo. Cook 6–8 minutes until browned and starting to crisp.
- Toast the Rice: Stir in Arborio rice, smoked paprika, and saffron with its soaking water. Toast for 1–2 minutes, stirring gently to coat the rice with oil and spices.
- Deglaze with Wine: Pour in white wine and simmer about 2 minutes until mostly evaporated.
- Add the Broth: Pour in hot chicken broth. Stir once to spread the rice evenly, then stop stirring to let it cook evenly and form a crust.
- Layer the Seafood: Reduce to a gentle simmer. Arrange shrimp, mussels, and peas over the rice. Season with Bald Buck Seasoning and pepper.
- Simmer: Cook uncovered for 18–22 minutes, until the rice is tender and most liquid absorbed. If the rice dries too soon, add a splash of hot broth or water.
- Create the Socarrat: For the last 2–3 minutes, increase heat to high. Listen for a gentle crackle to form that signature crispy bottom. Don’t stir.
- Rest and Serve: Remove from heat, cover loosely, and let rest 5 minutes. Sprinkle with parsley and serve with lemon wedges.
