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Shrimp and Saffron Rice
Created by: Howcan Team
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1/2 teaspoon saffron threads
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup frozen peas
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a small bowl, crush 1/2 teaspoon of saffron threads and steep them in 1/4 cup of hot chicken broth for 10 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
- Add 2 cups of long-grain white rice to the skillet and stir to coat the rice with the oil and vegetables. Cook for 2-3 minutes, stirring frequently.
- Pour in the saffron-infused chicken broth and remaining 3 3/4 cups of chicken broth. Season with 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, season 1 lb of peeled and deveined large shrimp with salt and pepper. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove the shrimp from the skillet and set aside.
- Once the rice is cooked, fluff it with a fork and gently fold in 1/2 cup of frozen peas and the cooked shrimp. Cover the skillet and let it sit for 5 minutes to allow the peas to heat through.
- Garnish the shrimp and saffron rice with fresh parsley and serve hot. Enjoy!
Shrimp and Saffron Rice is a classic dish with a rich history. Originating in Spain, it combines the delicate flavors of saffron-infused rice with the succulent taste of fresh shrimp. This dish has been a staple in Spanish cuisine for centuries, with each region adding its own unique twist. Renowned chefs like José Andrés and Ferran Adrià have put their own modern spin on this traditional recipe, making it a must-try in their restaurants. The key to a perfect Shrimp and Saffron Rice lies in using high-quality saffron and fresh, plump shrimp. For the best version of this dish, head to the coastal regions of Spain, where the seafood is at its freshest. Alternatively, consider alternative methods such as using paella pans for a more authentic experience.
45 min
4
380 calories
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