Como fazer arroz com alho e açafrão de forma rápida e fácil

Ingredientes

• 2 tbsp extra virgin olive oil (30 ml)
• 2 shallots
• thinly sliced
• 6 cloves garlic
• roughly chopped
• 1 carrot
• peeled and roughly chopped
• 2 cups vegetable broth (475 ml)
• 1/4 tsp saffron threads (about 0.17 g)
• 1 cup long-grain rice (about 190 g)
• 1/3 cup frozen peas (about 45 g)
• Pinch of sea salt
• Dash of black pepper

Modo de preparo

1. 1

   As a side next to grilled fish, roasted chicken, or lamb

2. 2

   As a light main course, with a simple tomato salad and crusty bread

3. 3

   As a meal-prep base, topped with roasted veggies or beans

4. 4

   Rice choice matters This recipe uses long-grain rice, but you can swap in other types. Just follow the cooking time and liquid suggestions on the package if you switch.

5. 5

   Let the saffron bloom For deeper color and aroma, lightly crumble the saffron threads between your fingers and add them to the hot broth. The heat helps release their color and flavor.

6. 6

   Don’t rush the simmer Once the lid is on, resist the urge to open it every minute. Let the rice gently absorb the broth.

7. 7

   Rest time = fluffy rice After the liquid is absorbed and the heat is off, keep the lid on for a few minutes. This step helps finish cooking the rice with steam and makes it fluffier.

8. 8

   Use a good pan A wide, nonstick or heavy-bottomed pan helps cook the rice evenly and keeps it from sticking.

9. 9

   Thinly slice the shallots

10. 10

    Roughly chop the garlic

11. 11

    Peel and roughly chop the carrot

12. 12

    Season with a pinch of sea salt

13. 13

    Add a dash of black pepper

14. 14

    Give everything a quick stir to coat the veggies evenly in oil and seasoning

15. 15

    The rice is evenly distributed

16. 16

    Every grain is coated in that saffron-infused broth

17. 17

    Put the lid back on

18. 18

    Turn off the heat

19. 19

    Let the rice sit for about 4 minutes

20. 20

    A side next to grilled fish, roasted chicken, or lamb

21. 21

    A simple main with salad and bread

22. 22

    Big flavor, small effort In about 30 minutes and one pan, you get a rice dish that tastes like it simmered all afternoon.

23. 23

    Saffron as the star Saffron’s golden color and floral aroma turn basic rice into something restaurant-worthy.

24. 24

    Everyday ingredients The recipe uses pantry staples—rice, broth, garlic, peas—and just a small amount of saffron threads.

25. 25

    Flexible & family-friendly Serve it as a side or a main. You can add cooked chickpeas, leftover chicken, or extra veggies if you like.

26. 26

    Naturally Mediterranean Olive oil, vegetables, and saffron bring that classic Mediterranean profile to your table in a very approachable way.