20-Min Seafood & Saffron Rice
One-pan Peruvian-style seafood rice with saffron, shrimp, and mussels. Ready in 20 minutes—briny, golden, and impossibly easy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 tbsp olive oil
- ½ lb shrimp, peeled and deveined
- ½ lb mussels, cleaned and debearded
- 1 cup short-grain white rice
- 2 cups seafood or chicken broth
- ¼ tsp saffron threads
Instructions
- 1
Heat oil in a large skillet over medium-high. Add shrimp and sear 60 seconds per side until just opaque on edges. Transfer to a plate.
- 2
Pour broth into the same skillet. Stir in saffron and rice, scraping up any browned bits. Bring to a boil.
- 3
Reduce heat to low. Scatter mussels over the rice. Cover and simmer until rice is tender and mussels open, about 10 minutes.
- 4
Return shrimp to the pan and toss gently to combine. Discard any mussels that didn't open.
- 5
Season with salt and pepper. Serve hot, spooning rice and seafood onto plates with all the pan juices.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet with lid
- wooden spoon or silicone spatula
- plate
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