Seafood and Saffron Rice with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seafood and Saffron Rice with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Seafood and Saffron Rice with Fresh Vegetables

Enjoy a vibrant medley of succulent seafood paired with aromatic saffron-infused rice and a colorful assortment of fresh vegetables. This dish delivers tender shrimp and scallops, complemented by lightly sautéed bell peppers and peas, creating a harmonious balance of savory flavors and a pleasing texture that works beautifully for breakfast, lunch, or dinner.

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NUTRITION

439kcal
Protein
46.8g
Fat
7.5g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (113g)

3 oz Scallops (85g)

1/2 cup Saffron Rice (100g)

1/2 medium Mixed Bell Peppers (75g)

1/2 cup Green Peas (80g)

1/2 tsp Saffron Threads

2 tsp Olive Oil (10g)

1/4 cup Low-Sodium Chicken Broth (60g)

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PREPARATION

  • 1

    Rinse the shrimp and scallops, patting them dry with a paper towel.

  • 2

    In a small bowl, steep the saffron threads in the warm low-sodium chicken broth for about 5 minutes to release their flavor and color.

  • 3

    Heat the olive oil in a medium skillet over medium heat. Add the mixed bell peppers and green peas, sautéing for 2-3 minutes until they begin to soften.

  • 4

    Add the shrimp and scallops to the skillet, cooking for about 3 minutes on each side until the seafood is opaque and just cooked through.

  • 5

    Stir in the pre-cooked saffron rice and the saffron-infused broth, mixing everything gently to combine and warm through.

  • 6

    Taste and adjust seasoning if necessary. Serve warm and enjoy a nutritious, colorful meal.

Seafood and Saffron Rice with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seafood and Saffron Rice with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Seafood and Saffron Rice with Fresh Vegetables

Enjoy a vibrant medley of succulent seafood paired with aromatic saffron-infused rice and a colorful assortment of fresh vegetables. This dish delivers tender shrimp and scallops, complemented by lightly sautéed bell peppers and peas, creating a harmonious balance of savory flavors and a pleasing texture that works beautifully for breakfast, lunch, or dinner.

NUTRITION

439kcal
Protein
46.8g
Fat
7.5g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (113g)

3 oz Scallops (85g)

1/2 cup Saffron Rice (100g)

1/2 medium Mixed Bell Peppers (75g)

1/2 cup Green Peas (80g)

1/2 tsp Saffron Threads

2 tsp Olive Oil (10g)

1/4 cup Low-Sodium Chicken Broth (60g)

PREPARATION

  • 1

    Rinse the shrimp and scallops, patting them dry with a paper towel.

  • 2

    In a small bowl, steep the saffron threads in the warm low-sodium chicken broth for about 5 minutes to release their flavor and color.

  • 3

    Heat the olive oil in a medium skillet over medium heat. Add the mixed bell peppers and green peas, sautéing for 2-3 minutes until they begin to soften.

  • 4

    Add the shrimp and scallops to the skillet, cooking for about 3 minutes on each side until the seafood is opaque and just cooked through.

  • 5

    Stir in the pre-cooked saffron rice and the saffron-infused broth, mixing everything gently to combine and warm through.

  • 6

    Taste and adjust seasoning if necessary. Serve warm and enjoy a nutritious, colorful meal.