NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

4 oz lump crab meat

0.25 cup arborio rice

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato

0.75 cup seafood stock

1 pinch saffron threads

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh parsley

1 wedge lemon

PREPARATION

• 1

  In a small bowl, soak the saffron threads in the warm seafood stock for 5 minutes.

• 2

  Heat olive oil in a wide skillet over medium heat and sauté the diced onion and bell pepper until softened.

• 3

  Add the minced garlic, smoked paprika, and dry rice to the pan, stirring for 1 minute to toast the grains.

• 4

  Pour in the saffron-infused stock and diced tomatoes, then simmer uncovered for 12 to 15 minutes without stirring.

• 5

  Place the shrimp on top of the rice and cook for 3 to 4 minutes until they turn pink and opaque.

• 6

  Gently fold in the lump crab meat and heat for 2 minutes until warmed through and the liquid is fully absorbed.

• 7

  Season with sea salt and black pepper, then garnish with chopped fresh parsley and a fresh lemon wedge.