25-Min Seafood Rice with Saffron Aioli
Peruvian-style seafood rice with shrimp, mussels, and squid cooked fast in one pan, finished with a punchy saffron garlic aioli. Restaurant-quality in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 35g
Ingredients
- 1 cup short-grain white rice
- ½ lb shrimp, peeled and deveined
- ¼ lb squid, cut into rings
- ½ lb mussels, cleaned
- 2 cups seafood or chicken broth
- ¼ tsp saffron threads
- 4 clove garlic cloves, minced
- ½ cup mayonnaise
Instructions
- 1
Steep saffron in 2 tbsp hot broth for 2 minutes until the liquid turns golden.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Add rice, stir 2 minutes until translucent at the edges, then add remaining broth and saffron liquid.
- 4
Bring to a boil, cover, reduce heat to medium-low, and cook 12 minutes until rice is nearly tender.
- 5
Scatter shrimp, squid, and mussels over rice, cover, and cook 4 minutes until shrimp turn pink and mussels open.
- 6
Whisk mayo with minced garlic, a squeeze of lemon, salt, and pepper for aioli.
- 7
Serve rice and seafood hot with a dollop of saffron aioli on the side.
Tools you’ll need
- 12-inch skillet with lid
- medium bowl
- whisk
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
