Shrimp and Saffron Rice

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Shrimp and Saffron Rice Recipe

This flavorful and simple Shrimp and Saffron Rice recipe is ideal for a quick and satisfying weeknight dinner. The combination of tender shrimp, fragrant saffron, and vibrant bell peppers makes this dish a visual as well as a sensory delight.

Ingredients

• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced onion
• 1/2 cup diced yellow bell pepper
• 1 pound peeled and deveined shrimp
• 1 1/2 cups long-grain white rice
• 1/2 cup frozen peas, thawed
• 1/2 tsp garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup diced red bell pepper
• 2 1/2 cups chicken broth
• 1 tablespoon olive oil
• 1 tbsp hot water
• 1/4 tsp saffron threads

Time Needed

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Instructions

• Combine the smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
• Soak the saffron threads in hot water for 5 minutes in another small bowl.
• Warm the olive oil in a large pot or Dutch oven over medium heat.
• Cook until the onion and bell peppers are softened, about 5 minutes.
• Cook until the shrimp are pink and cooked through, about 5 minutes, with the spice mixture.
• Set aside the shrimp and vegetables from the pot.
• Stir in the rice to coat it with the remaining oil and spices.
• Bring the chicken broth and saffron, along with their soaking liquid, to a boil.
• Reduce the heat to low and cover the pot tightly with a lid.
• Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
• Cook until the thawed peas, shrimp, and vegetables are heated through, about 2-3 minutes.

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