Spanish Roasted Garlic Allioli and Toasted Hazelnut Rice
A refined Spanish rice dish that marries two classic preparations: rich roasted garlic allioli and nutty toasted hazelnut rice infused with saffron. The fragrant broth and warm spices are complemented by the silky garlic emulsion and the crunch of toasted hazelnuts. This elegant side dish pairs beautifully with grilled seafood, roasted poultry, or as the centerpiece of a Spanish tapa spread.
- Prep
- 20 min
- Cook
- 28 min
- Wait
- 10 min
- Total
- 58 min
- Makes
- 4 servings (about ¾ cup rice per serving, plus ¼ cup allioli)
Steps
Before you start
- Roast the garlic bulbs 40 minutes ahead (see make-ahead tip)
- Have fish or seafood broth hot and ready before you start the rice
- Measure and prep all ingredients—this dish moves quickly once you begin cooking
Toast the hazelnuts
- Place roughly chopped hazelnuts in a medium skillet over medium heat.
- Toast for 4–5 minutes, shaking the pan occasionally, until the nuts release their fragrant aroma and turn golden brown.
- Transfer to a plate and set aside.
- The nuts should smell nutty and slightly warm to the touch.
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Ready when: Hazelnuts are golden brown and fragrant
Tip: Keep heat at medium to avoid burning; burnt hazelnuts taste bitter and can't be salvaged.
Toast and bloom the saffron
- In the same skillet (no need to wash it), place the saffron threads over medium-low heat for 30 seconds, shaking gently, until fragrant.
- Pour the warm fish broth into the skillet and let the saffron steep for 2 minutes off the heat, infusing the broth with color and flavor.
- Strain the broth, discarding the threads (or leave them in for visual appeal), and keep it warm on low heat or in a separate pot.
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Ready when: Saffron is fragrant and broth is bright golden
Tip: Toasting saffron lightly intensifies its flavor—don't let it burn. Keeping the broth warm ensures the rice cooks evenly.
Heat oil and toast the rice
- Pour 2 fl oz (60 ml) of olive oil into a 3-quart (2.8 L) heavy-bottomed saucepan and heat over medium-high heat until shimmering.
- Add the 1.5 cups (300 g) of medium-grain rice and stir constantly for 2–3 minutes.
- The rice grains should become slightly translucent at the edges and smell toasted, releasing a faint nutty aroma.
- This step seals in the grain's structure.
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Ready when: Rice grains are translucent at edges and smell lightly toasted
Tip: Constant stirring prevents sticking and ensures even toasting. If you skip this step, the rice will be gluey.
Cook the aromatics
- Push the toasted rice to the sides of the pan.
- Add the diced onion to the center and cook for 2 minutes until softened and starting to turn translucent, stirring occasionally.
- Add the minced garlic cloves and cook for another 30 seconds until fragrant.
- Stir everything together.
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Ready when: Onion is softened and translucent; garlic is fragrant
Tip: Don't skip cooking the aromatics—they build the flavor base. Add garlic last so it doesn't burn.
Deglaze with wine and add spices
- Pour the 0.25 cup (60 ml) of white wine into the pan, stirring to scrape up any browned bits on the bottom.
- Let the wine reduce by half, about 1 minute.
- Sprinkle in the 0.25 tsp (0.5 g) of smoked paprika and stir to distribute evenly.
- The mixture should smell smoky and warm.
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Ready when: Wine is reduced by half and paprika is fully incorporated
Tip: Smoked paprika gives Spanish character; don't skip it. Stirring ensures even seasoning distribution.
Add broth and bring to a boil
- Pour in the warm saffron-infused broth (approximately 3 cups / 720 ml).
- Add 0.5 tsp (3 g) of sea salt and a pinch of freshly ground black pepper.
- Stir well and bring to a rolling boil over medium-high heat.
- This should take 2–3 minutes.
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Ready when: Mixture reaches a vigorous boil with steam rising
Tip: Stir one final time once the liquid boils to ensure rice grains aren't sticking to the bottom.
Simmer the rice covered
- Reduce heat to medium-low and cover the saucepan with a tight-fitting lid.
- Simmer undisturbed for 18–20 minutes.
- The rice should absorb the liquid gradually and become tender with slightly firm grains (al dente).
- Do not stir during cooking, as this breaks down the grains and releases starch.
- You'll hear the liquid level drop and eventually just see the rice.
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Ready when: Liquid is fully absorbed, rice is tender but still has structure, grains are separate
Tip: Medium-grain bomba rice is forgiving—it won't go mushy if you're a minute or two over. Resist the urge to stir or peek too much; steam trapped under the lid is crucial.
Make the roasted garlic allioli
- While the rice simmers, prepare the allioli.
- Take the pre-roasted garlic bulbs and squeeze the soft garlic paste from the skin into a food processor (or mortar and pestle).
- You should have about 3–4 tablespoons (45–60 g) of roasted garlic pulp.
- Add 0.25 tsp (1.5 g) of sea salt and, if desired, 0.5 fl oz (15 ml) of fresh lemon juice for brightness.
- With the processor running, slowly drizzle in 3 fl oz (90 ml) of extra-virgin olive oil in a thin stream while pulsing, until the mixture becomes a creamy, pale emulsion the texture of mayonnaise.
- If making by hand with a mortar, crush the garlic and salt into a paste, then add oil drop by drop while whisking or grinding until emulsified.
- The allioli should be thick, creamy, and light golden.
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Ready when: Allioli is thick, creamy, and pale golden; consistency of mayonnaise
Tip: Roasted garlic is naturally sweet and forgiving; the slow oil drizzle is key to emulsification. If it breaks, start with a fresh garlic clove and slowly whisk in the broken allioli.
Rest and fluff the rice
- Once the rice has absorbed all the liquid (18–20 minutes), remove from heat and let sit covered for 5 minutes.
- This resting period allows any remaining moisture to distribute evenly and lets the grains firm up.
- Uncover and fluff gently with a fork, breaking up any clumps.
- The rice should be tender, aromatic, and each grain visible.
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Ready when: Rice is fluffy, each grain is separate, and steam rises when uncovered
Tip: The rest is crucial for texture. Fluffing with a fork (not a spoon) prevents the rice from becoming mushy.
Finish with hazelnuts and garnish
- Gently fold the toasted hazelnuts into the warm rice using a fork, distributing them evenly throughout.
- Transfer the rice to a serving dish or individual plates.
- Spoon a generous dollop (about 2–3 tablespoons per serving) of the creamy roasted garlic allioli over the top or alongside the rice.
- Finish with a sprinkle of finely chopped fresh flat-leaf parsley, if desired.
- Serve immediately while the rice is warm and the allioli is at room temperature.
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Ready when: Hazelnuts are evenly distributed; allioli is smooth and creamy on top
Tip: Fold the hazelnuts gently so they don't crush further. The contrast between warm rice and cool or room-temperature allioli is part of the appeal—don't heat the allioli.
Good to know
Tips
- Roasting your own garlic bulbs is worth the time—store-bought roasted garlic puree or jarred allioli can substitute in a pinch, but homemade is superior in flavor and texture.
- Spanish medium-grain rice (bomba or Bahía) is ideal because it absorbs liquid without becoming mushy. If unavailable, Arborio rice works as a backup, though the texture will be slightly creamier.
- The allioli is an emulsion and can break if the oil is added too quickly or the mixture gets too warm. If it breaks, start fresh with a room-temperature garlic clove in a clean bowl and slowly whisk in the broken allioli until it comes back together.
- Serve this dish as a side to grilled fish, shrimp, or scallops, or as part of a Spanish tapas spread with roasted vegetables, cured meats, and manchego cheese.
Make ahead
Roast the garlic bulbs 1–3 days ahead: wrap whole unpeeled bulbs loosely in foil, roast at 400°F (200°C) for 40 minutes until soft and golden, then cool and store refrigerated. The allioli can be made up to 2 days ahead and stored in an airtight container in the fridge. Bring to room temperature before serving. The hazelnuts can be toasted up to 1 day ahead and stored in an airtight container at room temperature.
Storage & reheating
Store leftover rice and allioli separately. Rice keeps refrigerated in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth or water over medium-low heat until warmed through. Allioli keeps refrigerated for up to 4 days. Toasted hazelnuts keep in an airtight container at room temperature for up to 5 days. The dish does not freeze well due to the delicate emulsion of the allioli.
Substitutions
- fish or seafood broth → chicken or vegetable broth. Use the same quantity. The dish will be slightly less briny but still delicious; adjust saffron quantity upward by a pinch if using vegetable broth.
- raw hazelnuts, roughly chopped → toasted almonds or pine nuts. Use the same quantity. Almonds provide a drier crunch; pine nuts offer a buttery richness. Toast them the same way.
- Spanish medium-grain rice (bomba or Bahía variety) → Arborio rice or risotto rice. The cooking time may increase slightly to 20–22 minutes. The texture will be slightly creamier due to higher starch content; reduce broth by 2 tablespoons if you prefer firmer grains.
- extra-virgin olive oil → sunflower or avocado oil. This changes the flavor profile to be lighter and less fruity. The emulsion will still work; choose a neutral oil if you prefer the garlic to be the star.
