Saffron rice with seafood (arroz azafran marinera)

title="Saffron rice with seafood (arroz azafran marinera)"
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(1) Rate it

• 0:45 Prep


• 0:45 Cook


• 
  4 Servings


• Advanced

Featured in
Gourmet Recipes, Main recipes

Ingredients

• 250g medium green prawns


• 1 bay leaf


• 750g mussels, cleaned, de-bearded


• 250ml (1 cup) Spanish white wine


• 1 teaspoon Spanish saffron threads (see Notes)


• 40ml (2 tablespoons) Spanish olive oil


• 2 onion, finely chopped


• 2 garlic cloves, crushed


• 1 red capsicum, de-seeded, chopped


• 300g Calasparra rice (see Notes)


• 750g squid, cleaned, cut into rings


• 1 tablespoon chopped mixed herbs (such as thyme, oregano, parsley)

Method

• 
  
  
  Step 1
  
  
  
  
  To make the stock, shell the prawns and place the heads in a saucepan; reserve the meat. Add 750ml (3 cups) water and a bay leaf and bring to the boil. Reduce heat to low and simmer for 10 minutes, then strain and reserve the stock. Discard solids.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place mussels and wine in a saucepan, cover and cook over medium heat, checking every couple of minutes and removing mussels as they open. (Discard any unopened mussels.) Remove three-quarters of the mussels from their shells, discarding shells and their liquid. (Reserve remaining mussels in their shells to garnish.)
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat a heavy-based pan over medium heat. Add saffron and dry-roast until fragrant. Add the reserved stock, cover and set aside to steep.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Heat the olive oil in a pan over medium heat. Add the onion, garlic and capsicum and saute for 3-4 minutes until the onion has softened. Add rice and saffron stock, reduce heat to low, cover and cook for 20 minutes. Check and cook longer if necessary until rice is cooked and most of the liquid is absorbed. Add the squid, reserved prawns and the herbs and cook for 5 minutes until seafood is just cooked. Add the mussels and serve hot, garnished with the reserved mussels in the shells.
  
  
  

• Low carb

Nutrition

• 2592 kj

  Energy




• 13g

  Fat Total




• 3g

  Saturated Fat





• 53g

  Protein





• 913.81mg

  Sodium





• 63g

  Carbs (total)

All nutrition values are per serve

Notes

* Spanish saffron is available from Spanish delicatessens; substitute with regular saffron. Calasperra rice is from Spanish delicatessens; substitute with short-grain rice.

• Author: Valli Little


• Image credit: Petrina Tinslay


• Publication: delicious.

Source: taste.com.au