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Spanish Yellow Rice
serves 4, to go with the Red, Red Spanish Chorizo and Seafood Stew


  • 1 tablespoon olive oil
  • 2 cups Bomba paella rice
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon piment d’Espelette
  • A nice pinch of saffron
  • 4 cups water or chicken, seafood, or vegetable broth or stock
  • Salt

In a nonstick saucepot, heat the oil over medium heat.  Add the rice, and stir to coat.  Toast the rice until it just starts to turn golden brown.  Add the spices and the water or stock.  Season with salt.  Bring to a boil over high heat.  Cover and lower the heat to low.  Cook, covered, for 20 minutes, until all the liquid is absorbed and the rice is fluffy.

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