25-Min Seafood Rice with Saffron
A streamlined Peruvian-inspired seafood rice where saffron-infused broth cooks into short-grain rice with shrimp and mussels. Sear the seafood first, then finish everything in one skillet.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 22g
Ingredients
- ½ lb large shrimp, peeled and deveined
- ½ lb mussels, cleaned and debearded
- 1.5 cups short-grain white rice (arborio or bomba)
- 3 cups seafood or chicken broth
- ¼ tsp saffron threads
- ½ medium white onion, diced
- 1 whole lime (juiced)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Pat shrimp and mussels dry; sear shrimp 90 seconds per side until opaque on edges, then remove to a plate.
- 3
In the same skillet, sauté diced onion 3 minutes until soft and translucent.
- 4
Stir in rice, coating with oil, for 1 minute. Pour in broth that's been warmed with the saffron threads.
- 5
Bring to a boil, then reduce to medium-low and simmer uncovered 12 minutes until rice is almost tender and liquid mostly absorbed.
- 6
Nestle shrimp and mussels back into rice, cover, and cook 2 minutes more until mussel shells open and shrimp is heated through.
- 7
Squeeze lime juice over top, scatter cilantro, and serve hot.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- wooden spoon for stirring
- measuring cups and spoons
- knife and cutting board
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