Panama's Saffron Fiesta

About Panama's Saffron Fiesta

The dish known as Panama's Saffron Fiesta is a rich blend of flavors inspired by the vibrant culinary traditions of Panama. This dish celebrates the convergence of indigenous, African, and Spanish influences that define Panamanian cuisine. Saffron, with its distinct aroma and color, is treasured in many Latin American dishes and elevates this festive recipe to a gourmet level.

Panama, a small country but a giant in gastronomic diversity due to its history as a crossroads for travelers from all over the world, offers unique flavors that are irresistible and deeply rooted in its cultural heritage. Panama's Saffron Fiesta stands out as a symbol of happiness and celebration, traditionally served at festivals and family gatherings.

Ingredients

• Saffron - 1 teaspoon
• Rice - 2 cups
• Chicken - 500g, cut into pieces
• Shrimp - 200g, peeled and deveined
• Red Bell Pepper - 1, diced
• Onion - 1 large, chopped
• Garlic - 4 cloves, minced
• Peas - 1 cup
• Olive Oil - 3 tablespoons
• Chicken Broth - 4 cups
• Tomato - 2, grated
• Lime - 1, for garnish
• Cilantro - a handful, chopped
• Salt - to taste
• Black Pepper - to taste

Preparation

Begin by soaking the saffron threads in warm water to release their color and fragrance. Rinse the rice under cold water until the water runs clear. Season the chicken pieces with salt and black pepper to taste. Set all these prepped ingredients aside as you set up your cooking station.

Steps to Cook Panama's Saffron Fiesta

1. In a large skillet or paella pan, heat the olive oil over medium heat. Add the chicken pieces and cook until golden brown on all sides. Remove the chicken and set aside.
2. In the same skillet, add the onion and sauté until translucent. Stir in the garlic and red bell pepper, cooking until the pepper softens, approximately 5 minutes.
3. Add the rice to the pan and stir to coat each grain with the oil and veggies. Pour in the soaked saffron along with its soaking liquid.
4. Return the chicken to the skillet. Stir in the tomato and mix thoroughly. Add chicken broth gradually until the rice is submerged.
5. Bring the mix to a gentle simmer. Reduce the heat to low and cover the skillet. Let cook for about 20-25 minutes or until the rice absorbs most of the liquid. Stir occasionally.
6. In the last 10 minutes of cooking, add the shrimp and peas. Cook until the shrimp is opaque and pink.
7. Once cooked, turn off the heat and let the dish rest, covered, for another 5 minutes. This allows all the flavors to meld.

Serving Suggestions

Garnish Panama's Saffron Fiesta with freshly chopped cilantro and wedges of lime. The dish can be enjoyed as a standalone meal, rich and satisfying thanks to the combination of starches, proteins, and vegetables.

Enjoy with...

Pair this flavorful dish with a refreshing glass of sangria or a cold beer. The citrus notes in your drink will perfectly complement the fragrant saffron and the other vibrant ingredients in your dish. Make sure to enjoy this feast at a leisurely pace, truly savoring the array of tastes.

Set a cooking timer for each phase of preparation to ensure the dish is cooked to perfection. This meticulous approach will bring out the authentic flavors of Panama in this culinary fiesta on your plate.