Saffron, the prized spice of Spain, gives the rice its golden hue and adds a special touch to this seafood dish. Photo credit: Adrianna Adarme from A Cozy Kitchen.
30m
PREP TIME
45m
COOK TIME
346
CALORIES
13
INGREDIENTS
Servings: 8
Ingredients
- 1/4 cup extra virgin olive oil
- 2 Vidalia onions, chopped
- 4 cloves garlic, chopped
- 1 red bell pepper, chopped
- 1 1/2 cups long grain rice
-
4
cups
chicken stock, divided
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Substitutions available
- seafood stock
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Gourmet™ All Natural Spanish Saffron, crumbled
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 pound mussels, cleaned and rinsed
- 1/2 cup frozen peas
INSTRUCTIONS
- 1 Heat oil in large saucepot or Dutch oven on medium-high heat. Add onions, garlic and bell pepper; cook and stir until onions begin to brown. Add rice; cook and stir until rice begins to look translucent and has a slightly nutty aroma
- 2 Stir in 3 1/2 cups of the stock, wine, salt, pepper and saffron. Bring to boil; stir. Reduce heat to low; cover and simmer 20 minutes or until rice has absorbed most of the liquid
- 3 Stir in shrimp, mussels and peas. (If rice needs more liquid, stir in remaining stock as needed.) Cover and cook on medium heat 10 minutes or until shrimp turn pink and mussels have opened, stirring occasionally. Stir before serving. Garnish with chopped parsley and lemon wedges, if desired
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