Spanish · Dinner
Mixed Seafood Saffron Rice
Saffron-tinted rice simmered in fish stock with white fish, shrimp, mussels and clams, built on a sofrito of onion, garlic and tomato with smoked paprika. Cooked uncovered until grains are tender and seafood just cooked through, finished with lemon and parsley for brightness.
$9
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
16.4gFat
62.8gCarbs
4.8gSugar
3.9gFiber
1145mgSodium
232mgChol
2.6gSat Fat
1180mgPotassium
145mgCalcium
5.8mgIron
8.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Cut fish fillet into chunks, peel and devein shrimp, scrub mussels and clams, discarding any that stay open when tapped.
2
Bloom
Warm olive oil in a paellera over medium heat, finely dice onion and garlic, then cook 3 to 4 minutes until soft and translucent.
3
Sauté
Grate tomato into pan with smoked paprika; cook over medium heat 3 minutes until darkened and raw smell fades.
4
Simmer
Pour in fish stock and saffron steeped in warm water, stir in rice, bring to boil, then simmer uncovered over medium-low heat 12 minutes until rice is nearly tender.
5
Poach
Nestle fish, shrimp, mussels and clams into rice, cover, and cook over medium-low heat 6 to 8 minutes until shells open and fish flakes.
6
Plate
Discard unopened shellfish, scatter chopped parsley over rice, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 6 oz170g shrimp
- 88 mussels
- 88 clams
- 2/3 cup130g bomba or short-grain rice
- 1 1/2 cup360ml fish stock
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup90g tomato
- 2 tsp2 tsp smoked paprika
- a pinch of saffron threads
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- salt, to taste
