Saffron Rice With Tilapia And Shrimp Recipe

Name: Saffron Rice With Tilapia And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces unpeeled large shrimp; 3 1/3 cups unsalted chicken stock (such as Swanson); 2/3 cup water; 1/8 teaspoon saffron threads, crushed; 1 cup chopped ripe tomato; 1 cup chopped onion; 1 1/8 teaspoons salt, divided; 1/2 teaspoon sugar; 4 garlic cloves; 3 tablespoons olive oil; 1 1/4 cups uncooked short-grain rice; 12 ounces tilapia, cut into 1-inch pieces; 1/2 cup frozen green peas; 1/4 cup chopped fresh flat-leaf parsley; 6 lemon wedges

Servings: persons

8 ounces unpeeled large shrimp
3 1/3 cups unsalted chicken stock (such as Swanson)
2/3 cup water
1/8 teaspoon saffron threads, crushed
1 cup chopped ripe tomato
1 cup chopped onion
1 1/8 teaspoons salt, divided
1/2 teaspoon sugar
4 garlic cloves
3 tablespoons olive oil
1 1/4 cups uncooked short-grain rice
12 ounces tilapia, cut into 1-inch pieces
1/2 cup frozen green peas
1/4 cup chopped fresh flat-leaf parsley
6 lemon wedges

1
Preheat oven to 450u00b0.
2
Peel shrimp, reserving shells; set shrimp aside. Combine shrimp shells, chicken stock, 2/3 cup water, and saffron in a medium saucepan. Bring to a boil; reduce heat, and keep warm.
3
Combine chopped tomato, onion, 1/2 teaspoon salt, sugar, and garlic in a food processor; process until smooth.
4
Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture to pan; cook 6 minutes or until liquid almost evaporates, stirring occasionally. Add uncooked rice to pan; cook 3 minutes, stirring frequently. Drain stock mixture over a bowl; discard solids. Add stock mixture to pan; bring to a boil. Cook over medium heat 12 minutes or until rice is tender and liquid is absorbed (do not stir). Top with reserved shrimp, tilapia, and peas. Sprinkle with remaining 5/8 teaspoon salt. Cover and bake at 450u00b0 for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.
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953

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 8 ounces unpeeled large shrimp, 3 1/3 cups unsalted chicken stock (such as Swanson), 2/3 cup water, 1/8 teaspoon saffron threads, crushed, and more.

Yes, Saffron Rice With Tilapia And Shrimp 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.

That's it — enjoy your meal!

Saffron Rice With Tilapia And Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions