Seafood Saffron Rice with Roasted Vegetables

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

Seafood Saffron Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seafood Saffron Rice with Roasted Vegetables

Experience a vibrant medley of tender shrimp and scallops delicately infused with fragrant saffron rice, perfectly complemented by a colorful mix of roasted bell peppers, zucchini, and red onion. This dish delivers an appealing balance of flavors and textures, making it a delightful, nutrient-packed meal ideal for any day.

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NUTRITION

463kcal
Protein
47.5g
Fat
6.8g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

3 oz Scallops

1/4 cup Arborio Rice (dry)

1 pinch Saffron Threads

1/2 cup chopped Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 clove Garlic

1/2 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Rinse the Arborio rice and set aside. In a small saucepan, combine the rice, low-sodium chicken broth, saffron threads, and a pinch of salt. Bring to a gentle simmer and cook on low heat until the rice is tender and the liquid is mostly absorbed, about 15-20 minutes.

  • 2

    Preheat the oven to 425°F. Toss the chopped red bell pepper, diced zucchini, and sliced red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 15 minutes or until they are tender and slightly charred.

  • 3

    While the vegetables roast and the rice cooks, heat a non-stick skillet over medium-high heat. Add the minced garlic and briefly sauté until fragrant. Add the shrimp and scallops to the skillet, cooking each side for about 2-3 minutes until they turn opaque and are just cooked through.

  • 4

    Once all components are ready, plate a serving of saffron rice, top with the roasted vegetables, and arrange the seafood over the top. Garnish with a light sprinkle of fresh herbs if desired and serve immediately.

Seafood Saffron Rice with Roasted Vegetables

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

Seafood Saffron Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seafood Saffron Rice with Roasted Vegetables

Experience a vibrant medley of tender shrimp and scallops delicately infused with fragrant saffron rice, perfectly complemented by a colorful mix of roasted bell peppers, zucchini, and red onion. This dish delivers an appealing balance of flavors and textures, making it a delightful, nutrient-packed meal ideal for any day.

NUTRITION

463kcal
Protein
47.5g
Fat
6.8g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

3 oz Scallops

1/4 cup Arborio Rice (dry)

1 pinch Saffron Threads

1/2 cup chopped Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 clove Garlic

1/2 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Rinse the Arborio rice and set aside. In a small saucepan, combine the rice, low-sodium chicken broth, saffron threads, and a pinch of salt. Bring to a gentle simmer and cook on low heat until the rice is tender and the liquid is mostly absorbed, about 15-20 minutes.

  • 2

    Preheat the oven to 425°F. Toss the chopped red bell pepper, diced zucchini, and sliced red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 15 minutes or until they are tender and slightly charred.

  • 3

    While the vegetables roast and the rice cooks, heat a non-stick skillet over medium-high heat. Add the minced garlic and briefly sauté until fragrant. Add the shrimp and scallops to the skillet, cooking each side for about 2-3 minutes until they turn opaque and are just cooked through.

  • 4

    Once all components are ready, plate a serving of saffron rice, top with the roasted vegetables, and arrange the seafood over the top. Garnish with a light sprinkle of fresh herbs if desired and serve immediately.