Saffron Rice with Shrimp and Scallops
Elevate your dinner table with this vibrant and flavorful Saffron Rice with Shrimp and Scallops—a seafood lover’s dream that fuses tender shrimp and perfectly seared scallops with the luxurious aroma of saffron. Each grain of long-grain rice is infused with the golden hue and delicate flavor of saffron, simmered to perfection in savory chicken broth. Subtle notes of garlic and onion enhance the dish, while a touch of paprika adds warmth to the succulent seafood. Finished with a sprinkle of fresh parsley and a squeeze of bright lemon, this one-pan recipe is both elegant and easy, coming together in just 45 minutes. Perfect for dinner parties or a special weeknight meal, this Mediterranean-inspired dish is sure to impress.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1.5 cups long-grain rice
- 3 cups chicken broth
- 1 teaspoon saffron threads
- 1 pound shrimp, peeled and deveined
- 1 pound scallops
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the rice to the skillet and stir to coat the grains in the oil, cooking for about 2 minutes.
In a small bowl, combine the saffron threads with a few tablespoons of warm chicken broth. Set aside to bloom for 2-3 minutes.
Pour the chicken broth (including the bloomed saffron) into the skillet with the rice. Stir well and bring to a gentle simmer.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 15 minutes or until the rice is tender and the liquid is absorbed.
While the rice cooks, pat the shrimp and scallops dry with a paper towel. Season with paprika, salt, and black pepper.
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the scallops and sear for 2 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside with the scallops.
When the rice is fully cooked, gently fold in the shrimp and scallops.
Sprinkle with fresh parsley and serve hot with lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.1 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
