Saffron Rice With Shrimp And Scallops Recipe

Name: Saffron Rice With Shrimp And Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper, roasted and peeled; 1 small yellow bell pepper, roasted and peeled; 1/4 cup olive oil; 1 large yellow onion, minced; 4 garlic cloves, minced; 1 1/2 cups arborio rice; 3 tablespoons chopped fresh parsley; 1/2 cup dry white wine; 3 cups chicken stock; 1 1/2 cups peeled seeded and chopped tomatoes (fresh or canned); 3/4 teaspoon saffron thread, steeped in 1 tablespoon hot water for 10 minutes; 1/2 teaspoon ground turmeric; 1 teaspoon salt

Servings: persons

1 large red bell pepper, roasted and peeled
1 small yellow bell pepper, roasted and peeled
1/4 cup olive oil
1 large yellow onion, minced
4 garlic cloves, minced
1 1/2 cups arborio rice
3 tablespoons chopped fresh parsley
1/2 cup dry white wine
3 cups chicken stock
1 1/2 cups peeled seeded and chopped tomatoes (fresh or canned)
3/4 teaspoon saffron thread, steeped in 1 tablespoon hot water for 10 minutes
1/2 teaspoon ground turmeric
1 teaspoon salt

1
Cut the roasted and peeled peppers into 1/2 inch dice and set aside.
2
Preheat oven to 325.
3
In an ovenproof frying pan or a paella pan about 12 inches in diameter, warm the olive oil over medium heat. Add the onion and garlic and saute, stirring, until soft, about 10 minutes. Add the rice and parsley and cook, stirring, until the rice is evenly coated with oil, about 2 minutes. Add the bell peppers, wine, stock, tomatoes, saffron and water, turmeric, salt and ground pepper. Boil gently, uncovered, for 5 minutes.
4
Bury the shrimp and scallops in the rice. Place in the oven and bake, uncovered, for 10 minutes. Cover and continue to bake until the rice is tender and the seafood is cooked, about 10 minutes longer. Remove from the oven and let stand for 10 minutes.
5
Garnish with lemon wedges and serve.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large red bell pepper, roasted and peeled, 1 small yellow bell pepper, roasted and peeled, 1/4 cup olive oil, 1 large yellow onion, minced, and more.

Yes, Saffron Rice With Shrimp And Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Rice With Shrimp And Scallops

How did you like this recipe?

Frequently Asked Questions