Spanish · Dinner
Seafood and Chicken Saffron Rice
Saffron-tinted rice simmered with chicken thigh, shrimp, tomato, and bell pepper in the style of a stovetop Spanish paella. Sofrito of onion, garlic, and smoked paprika builds the base, while a hot skillet finish crisps the rice bottom. Served straight from the pan with a lemon wedge and parsley.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
574Calories
49.3gProtein
18.6gFat
54.2gCarbs
5.8gSugar
3.4gFiber
998mgSodium
275mgChol
3.9gSat Fat
870mgPotassium
90mgCalcium
3.6mgIron
1.4mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces, peel and devein shrimp, and finely chop onion, garlic, and bell pepper.
2
Sear
Heat olive oil in a wide skillet over medium-high heat and sear chicken 4–5 minutes until browned on all sides.
3
Saute
Push chicken aside, add onion, garlic, and bell pepper, and saute over medium heat 3–4 minutes until onion softens.
4
Simmer
Add tomato and smoked paprika, cook 2 minutes, then add rice, stock, saffron, and salt. Bring to a boil, reduce heat to low, and simmer uncovered 15 minutes until most liquid absorbs.
5
Finish
Nestle shrimp into rice, raise heat to medium-high, and cook uncovered 5–6 minutes without stirring until shrimp turn pink and rice bottom crisps.
6
Rest
Remove pan from heat and let stand uncovered 5 minutes.
7
Plate
Scatter parsley over rice and serve directly from the pan with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 5.6 oz160g shrimp
- 2/3 cup130g arborio rice, uncooked
- 2 cup480ml chicken stock
- 11 onion
- 2 clove2 clove garlic
- 11 bell pepper
- 4 tbsp4 tbsp canned crushed tomato
- 1/4 tsp1/4 tsp saffron threads
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 22 lemon wedge, for serving
- 2 tbsp2 tbsp parsley, for serving
- salt, to taste
