Seafood & Yellow Rice
Submitted by jess3565
Loaded with scallops, shrimp, crab and clams over saffron-kissed yellow rice, this one-pot seafood feast comes together in just 40 minutes. Pure coastal comfort food.
YIELD
1 batchPREP
20 minCOOK
20 minREADY
40 minPicture this: golden saffron rice studded with tender scallops, plump shrimp, sweet crab meat, and briny clams, all simmered together in one glorious pot.
This is the kind of dish that makes a regular Tuesday feel like a beach vacation.
The technique is beautifully simple. Sauté your aromatics, get the rice going with a splash of chicken stock and that gorgeous saffron color, then pile in the seafood and let everything meld into something truly special.
Chef’s Tips
- Use the liquid from your canned clams as part of the cooking water for extra depth of flavor
- Keep the heat as low as possible once the rice goes in so it steams rather than scorches
- Fresh saffron threads give the best color and fragrance, but powdered saffron works in a pinch
- Don’t lift the lid during the first 15 minutes of rice cooking or you’ll lose precious steam
Ingredients
Directions
Sauté onion and bell pepper in margarine until translucent.
Add water (and some chicken stock) and a hint of garlic.
Add celery, parsley, salt and MSG.
Add mushrooms and clams; cover and bring to boil over medium-high heat.
When water comes to rolling boil, put in rice and bring back to LOWEST boil possible.
Add saffron; cover pot and don’t touch it for 15 minutes.
Rice should be cooked, but not split at ends yet.
Dump in all the seafood and stir thoroughly. Bring back to a simmer; cover and cook 10 minutes.
Might need to cook a little longer with the top off if the shrimp exude a lot of liquid.
Check seasonings; can add more butter or pepper.
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