Crispy Saffron Rice with Pan-Seared Seafood and Sweet Bell Peppers

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

Crispy Saffron Rice with Pan-Seared Seafood and Sweet Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Saffron Rice with Pan-Seared Seafood and Sweet Bell Peppers

Savor the Mediterranean-inspired flavors of saffron-infused crispy rice topped with a succulent medley of pan-seared shrimp and scallops alongside vibrant, sweet bell peppers. This dish beautifully melds aromatic spices with a delicate seafood profile, delivering a satisfying meal with a colorful presentation.

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NUTRITION

600kcal
Protein
51.6g
Fat
17.4g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (113g)

4 oz Scallops (113g)

0.75 cup cooked Basmati Rice (150g)

0.5 medium Red Bell Pepper (75g)

0.5 medium Yellow Bell Pepper (75g)

1 tbsp Olive Oil (14g)

0.5 tsp Saffron Threads (0.5g)

2 cloves Garlic (6g)

0.5 medium Onion (50g)

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PREPARATION

  • 1

    Rinse the shrimp and scallops, pat dry, and season lightly with salt and pepper if desired.

  • 2

    In a small saucepan, warm 1/8 cup water and add saffron threads to steep for about 5 minutes.

  • 3

    Combine the saffron water with cooked basmati rice in a mixable bowl, then spread the rice on a baking sheet lined with parchment paper. Place under a broiler for 3-5 minutes to help achieve a crispy texture, watching closely to avoid burning.

  • 4

    While the rice crisps, heat olive oil in a large skillet over medium-high heat. Sauté chopped garlic and onion until soft and aromatic, approximately 2 minutes.

  • 5

    Add the mixed seafood to the skillet and sear for 2-3 minutes on each side until just opaque.

  • 6

    Slice the red and yellow bell peppers into strips and toss them into the skillet during the last minute of cooking to retain their crispness and vibrant color.

  • 7

    Plate a serving of crispy saffron rice, top with the pan-seared seafood and bell peppers, and serve immediately.

Crispy Saffron Rice with Pan-Seared Seafood and Sweet Bell Peppers

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

Crispy Saffron Rice with Pan-Seared Seafood and Sweet Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Saffron Rice with Pan-Seared Seafood and Sweet Bell Peppers

Savor the Mediterranean-inspired flavors of saffron-infused crispy rice topped with a succulent medley of pan-seared shrimp and scallops alongside vibrant, sweet bell peppers. This dish beautifully melds aromatic spices with a delicate seafood profile, delivering a satisfying meal with a colorful presentation.

NUTRITION

600kcal
Protein
51.6g
Fat
17.4g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (113g)

4 oz Scallops (113g)

0.75 cup cooked Basmati Rice (150g)

0.5 medium Red Bell Pepper (75g)

0.5 medium Yellow Bell Pepper (75g)

1 tbsp Olive Oil (14g)

0.5 tsp Saffron Threads (0.5g)

2 cloves Garlic (6g)

0.5 medium Onion (50g)

PREPARATION

  • 1

    Rinse the shrimp and scallops, pat dry, and season lightly with salt and pepper if desired.

  • 2

    In a small saucepan, warm 1/8 cup water and add saffron threads to steep for about 5 minutes.

  • 3

    Combine the saffron water with cooked basmati rice in a mixable bowl, then spread the rice on a baking sheet lined with parchment paper. Place under a broiler for 3-5 minutes to help achieve a crispy texture, watching closely to avoid burning.

  • 4

    While the rice crisps, heat olive oil in a large skillet over medium-high heat. Sauté chopped garlic and onion until soft and aromatic, approximately 2 minutes.

  • 5

    Add the mixed seafood to the skillet and sear for 2-3 minutes on each side until just opaque.

  • 6

    Slice the red and yellow bell peppers into strips and toss them into the skillet during the last minute of cooking to retain their crispness and vibrant color.

  • 7

    Plate a serving of crispy saffron rice, top with the pan-seared seafood and bell peppers, and serve immediately.