Spanish · Dinner
Mixed Seafood Saffron Rice
Saffron-infused arborio rice cooked with white fish, shrimp and mussels in a light tomato-and-pepper sofrito, using minimal oil and lean seafood instead of the traditional oil-rich, sausage-laden paella base. Bright with lemon, garlic and smoked paprika, served directly from the pan.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
385Calories
39.8gProtein
6.9gFat
42.1gCarbs
5.2gSugar
2.9gFiber
687mgSodium
196mgChol
1.2gSat Fat
911mgPotassium
101mgCalcium
4.2mgIron
4.8mcgVitamin B12
38mgVitamin C
Goes well with
Albariño wine
local
Horchata de chufa (Tigernuts milk)
international
gluten-free
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Steep saffron threads in 2 tablespoons warm fish stock for 5 minutes to bloom.
2
Heat olive oil in a wide shallow pan over medium heat. Add onion, garlic, and bell pepper; cook 4 minutes until softened.
3
Stir in smoked paprika and cook 30 seconds until fragrant, then add crushed tomato and simmer 3 minutes over medium-low heat.
4
Add arborio rice to coat in tomato mixture, pour in remaining fish stock and saffron liquid, bring to boil, reduce to low, nestle mussels in, cover loosely, and simmer 12 minutes without stirring until rice absorbs most liquid and mussels open.
5
Lay white fish and shrimp over rice, cover, and poach over low heat 6 minutes until fish turns opaque and shrimp turn pink.
6
Rest covered 5 minutes off heat, then discard unopened mussels.
7
Plate
Scatter parsley over top and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g white fish fillet
- 3.6 oz100g shrimp
- 88 mussels
- 2/3 cup120g arborio rice, uncooked
- 2/3 cup160ml fish stock
- 1/2 cup120ml canned crushed tomato
- 11 small onion
- 4 cloves4 cloves garlic
- 11 small red bell pepper
- 1/2 tsp1/2 tsp saffron threads
- 1 tsp1 tsp smoked paprika
- 1 1/2 tsp1 1/2 tsp olive oil
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- salt, to taste
