This savory Saffron Oats recipe-inspired paella is INCREDIBLE. A hardy breakfast, lunch, or dinner, filled with delicious spices, peas, and a speckling of fresh lemony tomatoes and herbs.
This pot of flavorful oats is a powerhouse of health and deliciousness. Hardy oat groats cooked in a rich broth of tomatoes, onions, garlic, peppers, and aromatic smoked paprika and saffron.
I’ve been loving savory oats and these Spanish-inspired saffron oats do just the trick. This very inexpensive dish tastes anything but inexpensive. They appear humble with the cost-effective oat groats and frozen peas but do not sleep on this recipe. This is my new favorite recipe when I’m craving some Spanish flavors.
How to make Saffron Oats Paella
Firstly, we are going to chop our onion and garlic and saute them on medium heat until translucent. Then throw in the diced red pepper and chopped tomatoes. If using canned chopped tomatoes, make sure to drain the liquid. Then add in the paprika and two bay leaves. To keep them from burning, occasionally add in a splash of water.
While the veggies get soft, add saffron strands to a small dish and muddle into a powder. Then add hot water. This creates a beautiful and aromatic saffron liquid. Allow this to sit for five minutes.
Next, we are going to use oat groats as the oat element of this recipe. If you haven’t had oat groats before, it’s like oats and rice had a baby. Oat groats are the most healthy version of oats because they are completely unrefined with the hull intact. Not to mention they are super inexpensive. To the pot of sauteed veggies, add the oat groats, vegetable stock, and saffron cover with a lid and cook on medium-low heat for 15 minutes.
Remove the lid and add peas, parsley, and fresh lemon wedges. Then enjoy!
Saffron Oats Paella
Ingredients
- 1 cup oat groats
- 1 can diced tomatoes
- 1 red pepper
- 1/2 white onion
- 1 garlic clove
- 3 cups vegetable stock
- a few strands of saffron
- 1 tsp smoked paprika
- 2 bay leafs
- 1/2 cup frozen peas
- 1 tsp salt
Instructions
- Firstly, chop the onion and garlic and saute them on medium heat until translucent.
- Drain canned chopped tomatoes and dice red pepper. Then add the tomatoes and red pepper in the pan.
- Add in the paprika and two bay leaves. To keep the veggies from burning, occasionally add in a splash of water for oil free cooking.
- Lower the heat and while the veggies soften, add saffron strands to a small dish and muddle into a powder. Then add hot water and allow this to sit for five minutes.
- To the pot of sauteed veggies, add the oat groats, vegetable stock, and saffron liquid cover with a lid and cook on medium-low heat for 15 minutes.
- Remove the lid and add sprinkle peas ontop. Close the lid again, and allow the peas to defrost. We don't want to stir in because we want to maintain the crispy bottom. Remove lid and add parsley, and fresh lemon wedges. Then enjoy!
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