Chorizo and Rice Soup with Saffron

Product :saffron
Category : soups
Nº of Portions :4
Origin : -
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Prepare the saffron Safinterinfusion. In a large saucepan gently cook the onion, celery and garlic in the oil until translucent. Stir in the paprika De la Vera Safinter. Add the stock, thyme, bay, cloves, chorizo, and bacon. Simmer gently until the bacon is tender, about half an hour. Remove the chorizo and bacon from the pan and slice them. Add the saffron Safinter infusion to the pan then remove from the heat. 25 minutes before serving bring the stock to the boil and add the rice. Then simmer until soft, around 20 minutes. Put the sliced meats back into the pan and adjust the seasoning. Serve in warm bowls with crusty bread and some extra virgin olive oil.
Advice :
30 saffron filaments infused in 15 ml of hot water
2 onions, chopped
2 celery sticks, chopped
3 tablespoons extra virgin olive oil
˝ tablespoon sweet paprika De la Vera Safinter
2 litres light chicken stock
1 small bunch fresh thyme
2 bay leaves
2 cloves
1 whole spicy chorizo (paprika flavoured Spanish sausage)
450 g streaky bacon in thin slices
150 g short grain rice
Salt and pepper

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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