|10 min||35 min||45 min||4|
|1 tbsp||Olive oil|
|1 medium||Yellow onion (chopped)|
|2 clove(s)||Garlic (sliced)|
|1 medium pepper(s)||Red bell pepper (deseeded and sliced)|
|1 medium pepper(s)||Yellow bell pepper (deseeded and sliced)|
|1 1/4 cup||White rice, medium-grain, dry|
|3 cup||Vegetable stock/broth|
|400 gm||Seafood mix (pre-cooked, frozen)|
|1/2 medium||Lemon (juice)|
|1 tbsp||Parsley, fresh (chopped)|
1. Heat the olive oil in a large saucepan and soften the onion for 6-7 mins. Add the garlic and bell peppers, cook for 2 more minutes, then stir in the rice and cook for 1 min, stirring to coat.
2. Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 minutes, stirring occasionally until the rice is tender.
3. Stir in the seafood and lemon juice and cook for 8-10 mins or until piping hot and seafood is completely cooked through to an internal temperature of 165F or 74C degrees.
4. Serve in warm bowls scattered with the parsley.
Never eat seafood that is raw, or not cooked through. Internal temperature of fish should be 158F or 70C degrees and for shellfish 165F or 74C degrees.
One of the most expensive spices, saffron is known for its antioxidant and anti-inflammatory properties.