NUTRITION

SERVINGS

INGREDIENTS

4 oz raw shrimp

4 oz cod fillet

0.5 cup cooked jasmine rice

2 tsp extra virgin olive oil

0.13 tsp saffron threads

0.5 tsp smoked paprika

1 clove garlic

0.25 cup yellow onion

0.25 cup red bell pepper

0.25 cup seafood stock

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat.

• 2

  Press the cooked jasmine rice into the pan in a flat, even layer and cook undisturbed for 5-7 minutes until the bottom is golden and crispy.

• 3

  While the rice is crisping, heat the remaining 1 tsp of olive oil in a separate wide pan over medium heat.

• 4

  Add the diced onion, bell pepper, and minced garlic to the second pan, sautéing until softened and fragrant, about 3 minutes.

• 5

  Stir in the smoked paprika, saffron threads, sea salt, and black pepper to toast the spices for 30 seconds.

• 6

  Place the cod and shrimp into the pan, then pour in the seafood stock.

• 7

  Cover the pan with a lid and simmer for 4-5 minutes until the fish flakes easily and the shrimp are pink and opaque.

• 8

  Remove from heat and stir in the fresh lemon juice.

• 9

  Carefully slide the crispy rice onto a plate and top with the seafood and the flavorful saffron broth.