Spanish Seafood Saffron Rice

11 45 377
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Spanish Seafood Saffron Rice
Health Rating
Flavourful seafood dish high in antioxidants.


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
1 dash Saffron
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.


Quick Tips:


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.


Nutritional Highlights:


One of the most expensive spices, saffron is known for its antioxidant and anti-inflammatory properties.


Nutrition Facts

Per Portion

Calories 377
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 783 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