A flavorful and easy one-pot dish featuring shrimp and saffron-infused rice, perfect for a quick weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:One-Pot
Cuisine:Mediterranean
Diet:Low Fat
Ingredients
Scale
2 cups long-grain white rice
1 pound large shrimp, peeled and deveined
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
1 teaspoon saffron threads
4 cups chicken broth
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup frozen peas
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the rice to the pot, stirring to coat the grains with the oil and vegetables. Cook for 2-3 minutes, allowing the rice to toast slightly.
In a small bowl, steep the saffron threads in 1/4 cup of warm chicken broth for about 5 minutes.
Pour the remaining chicken broth into the pot along with the saffron mixture, paprika, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
After 15 minutes, stir in the shrimp and frozen peas. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through and the rice is tender.
Remove from heat and stir in the lemon juice. Let it sit, covered, for 5 minutes before serving. Garnish with fresh parsley.
Notes
For added flavor, consider adding a pinch of cayenne pepper for heat.
You can substitute the shrimp with chicken or a mix of vegetables for a vegetarian option.