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An overhead view of traditional Spanish yellow rice being served from a pan. The rice is perfectly cooked with separate grains.

Authentic Spanish Rice Recipe (The Real Deal)

This authentic Spanish rice recipe delivers fluffy, flavorful, and perfectly cooked yellow rice every time. Learn the traditional secrets using saffron, sofrito, and proper technique for a restaurant-quality side dish that's simple to make at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Spanish
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 Medium Onion finely chopped
  • 3 cloves Garlic minced
  • 8 oz Canned Tomato Sauce
  • 1 tsp Smoked Paprika Pimentón
  • 1.5 cups Short-Grain Rice Bomba, Calasparra, or Arborio
  • 3 cups Chicken Broth low-sodium
  • 1 large pinch Saffron Threads about 1/4 tsp
  • 1 tsp Salt or to taste
  • 0.5 tsp Black Pepper freshly ground

Equipment

  • 1 Large Skillet or Paella Pan
  • 1 Saucepan

Method
 

  1. In a small saucepan, gently warm the chicken broth over low heat. Add the saffron threads and let them steep for at least 10 minutes to release their color and flavor. Do not boil.
  2. Heat olive oil in a large skillet or paella pan with a lid over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
  3. Stir in the smoked paprika and tomato sauce. Cook for 2-3 minutes, stirring occasionally, allowing the flavors to meld and deepen.
  4. Add the rice to the skillet. Stir continuously for 2-3 minutes to toast the grains and coat them completely in the sofrito mixture.
  5. Pour the warm saffron-infused broth into the skillet. Add salt and pepper. Stir once to combine everything, then bring to a boil. Immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 20 minutes. Do not lift the lid or stir.
  6. Remove the skillet from the heat and let it stand, still covered, for 10 minutes. Uncover, fluff the rice with a fork, and serve immediately.

Notes

For a vegetarian version, simply substitute vegetable broth for the chicken broth.
Do not use long-grain rice like basmati or jasmine; it will not absorb the liquid correctly and will become mushy.
The final 10-minute rest is crucial for texture, do not skip this step!