YOUR SOLIN GENERATED RECIPE
Saffron-Spiced Shrimp and Seafood Rice Skillet
A vibrant skillet dish featuring succulent shrimp and tender scallops infused with aromatic saffron, complemented by a bed of fluffy rice and a medley of garlic and onion. Perfectly balanced with a hint of spice, this dish showcases the luxurious flavors of the sea in every bite.
INGREDIENTS
4 ounces Shrimp
3 ounces Scallops
50 grams White Basmati Rice (dry)
1 pinch Saffron
1 clove Garlic
1/4 medium Onion
1 teaspoon Olive Oil
0.5 cup Low-Sodium Chicken Broth
PREPARATION
Rinse the rice under cold water until the water runs clear. In a small saucepan, combine the rice, chicken broth, and a pinch of saffron. Bring to a simmer, cover, and cook on low heat until the rice is tender and the liquid is absorbed, about 15-20 minutes.
Meanwhile, peel and devein the shrimp if needed, and pat dry. Rinse the scallops and pat dry with a paper towel.
Finely mince the garlic and dice the onion.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
Add the scallops to the skillet and cook for about 2 minutes per side until they begin to sear.
Add the shrimp to the skillet and continue cooking until the shrimp turn pink and opaque, about 3-4 minutes. Stir gently to combine the seafood with the garlic and onion.
Fold in the cooked saffron rice to the skillet, mixing well to ensure the flavors meld together. Adjust seasoning if needed.
Serve the dish warm, garnished with a sprinkling of extra saffron or fresh herbs if desired.