Spanish Seafood Saffron Rice

Spanish Seafood Saffron Rice

Health Rating
Prep Cook Ready in Servings
10 min 35 min 45 min 4
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Ingredients


2 clove(s) Garlic (sliced)
1/2 medium Lemon (juice)
1 tbsp Olive oil
1 tbsp Parsley, fresh (chopped)
1/8 tsp Saffron
400 gm Seafood mix
1 medium pepper(s) Red bell pepper (deseeded and sliced)
1 medium pepper(s) Yellow bell pepper (deseeded and sliced)
3 cup Vegetable stock/broth
1 1/4 cup White rice, medium-grain, dry
1 medium Yellow onion (chopped)

Instructions


Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the rice and cook for 1 min, stirring to coat.

Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle
bubble, for 20 mins, stirring occasionally until the rice is tender.

Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through.

Serve in warm bowls scattered with the parsley.

Nutrition Facts

Per Portion

Calories 399  
Calories from fat 54  
Calories from saturated fat 27.0  
Total Fat 6.0  g
Saturated Fat 3.0  g
Trans Fat 0.0  g
Polyunsaturated Fat 5.0  g
Monounsaturated Fat 11.5  g
Cholesterol 41  mg
Sodium 823  mg
Potassium 508  mg
Total Carbohydrate 62  g
Dietary Fiber 4.6  g
Sugars 3.2  g
Protein 23.9  g

Dietary servings

Per Portion


Fruit 0.1
Grain 1.8
Meat 1.1
Vegetables 1.1

Energy sources


Pygal 62% 461.084627777 228.546171737 14% 297.842786557 225.826202805 24% 320.107223114 130.867966063 62% 14% 24% Carbohydrates Fat Protein
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