Spanish Seafood Saffron Rice

Spanish Seafood Saffron Rice

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


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)


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 386
Calories from fat 54
Calories from saturated fat 26.0
Total Fat 6.0 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 11.0 g
Cholesterol 41 mg
Sodium 782 mg
Potassium 505 mg
Total Carbohydrate 59 g
Dietary Fiber 4.5 g
Sugars 3.1 g
Protein 23.6 g

Dietary servings

Per Portion

Fruit 0.1
Grain 1.7
Meat 1.1
Vegetables 1.1

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada