YOUR SOLIN GENERATED RECIPE
One-Pan Saffron Seafood with Tender Rice and Roasted Vegetables
Enjoy a vibrant medley of seafood, saffron-infused tender rice, and roasted vegetables in this one-pan wonder. This dish bursts with the aroma of saffron and garlic, creating a delightful balance of flavors and textures perfect for a satisfying dinner.
INGREDIENTS
4 oz Shrimp, peeled and deveined
3 oz Mussels
0.25 cup uncooked White Rice
0.5 cup Mixed Roasted Vegetables
1 tsp Olive Oil
0.5 cup Low-Sodium Chicken Stock
Pinch of Saffron Threads
1 clove Garlic, minced
1 tsp Lemon Zest
Salt & Pepper to taste
PREPARATION
Rinse the shrimp and mussels under cold water and pat dry.
In a small bowl, combine the saffron threads with the chicken stock and set aside to steep.
Heat a large, deep skillet or oven-safe pan over medium heat and add the olive oil.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the uncooked white rice and toast for 1-2 minutes lightly coating the rice with oil.
Pour in the saffron-infused chicken stock and bring to a simmer.
Arrange the shrimp and mussels evenly in the pan along with the mixed vegetables.
Season with salt, black pepper, and lemon zest, then cover the pan.
Reduce heat to low and let everything cook for about 15-18 minutes until the rice is tender and the seafood is cooked through.
Once done, fluff the rice gently and serve hot, enjoying the aromatic blend of saffron and fresh vegetables.