Raúl Pérez Los Arrotos Del Pendón 20. Recipe
Make Raúl Pérez Los Arrotos Del Pendón 20. Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Ingredients
Start by chopping the onion and red bell pepper, mincing the garlic, and measuring all the ingredients needed for the recipe.
- 2
Soak the Saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their flavor and color.
Cooking
- 3
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced red bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- 4
Add the Rice
Stir in the short-grain rice and continue to sauté for another 2 minutes, allowing the rice to absorb the flavors from the vegetables.
- 5
Combine the Broth
Pour in the chicken broth, adding the soaked saffron along with its water. Stir well to combine all ingredients.
- 6
Season the Mixture
Add salt and black pepper to the mixture, stirring to ensure even distribution of seasonings.
- 7
Cook the Rice
Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is tender and has absorbed the liquid.
- 8
Add Peas
Once the rice is cooked, gently fold in the green peas. Cover the pot again and let it sit for an additional 5 minutes to allow the peas to heat through.
Serving
- 9
Garnish and Serve
Remove the pot from heat and fluff the rice with a fork. Serve hot, garnished with chopped fresh parsley and lemon wedges on the side.
