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Saffron Rice with Shellfish
Saffron Rice with Shellfish
Saffron Rice with Shellfish
Saffron Rice with Shellfish
6QT Extra Deep Electric Skillet

Product used

Saffron Rice with Shellfish

Prep Time: 35 mins
Cook Time: 45 mins
Total Time: 1 hour 20 mins
Serves: 8

Ingredients

  • 2 1/4 cups reduced-sodium chicken broth
  • Pinch saffron threads
  • 1 lb mussels, scrubbed and beards removed
  • 1 lb littleneck clams, scrubbed
  • 2 tbsp olive oil
  • 8 oz cured chorizo sausage, diced
  • 1 onion, diced
  • 1 red pepper, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups long-grain white rice, well rinsed
  • 1/2 tsp each salt, pepper and smoked sweet paprika
  • Pinch hot pepper flakes
  • 1 cup canned diced tomatoes
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 1/2 cup frozen peas
  • 3/4 lb peeled, deveined shrimp, tail on (16-20 count)
  • 1/2 lb sea scallops
  • 1/4 cup lemon juice

Garnish:

  • 1/4 cup finely chopped fresh parsley
  • 1 lemon, cut into wedges


methodology

1. Place chicken broth in bowl; steep saffron for 10 minutes. Discard any mussels or clams with cracked shells or that do not close when tapped; set aside.

2. Turn temperature control dial on CRUX 6 QT Extra Deep Electric Skillet to 375˚F to preheat. Add oil, sausage, onion, red pepper and garlic to electric skillet; cook for 3 to 5 minutes or until sausage starts to brown.

3. Stir in rice, salt, pepper, smoked paprika and hot pepper flakes. Cook for about 1 minute or until rice is well coated. Stir in tomatoes and wine; cook for about 2 minutes or until starting to simmer. Stir in saffron broth and bay leaves; bring to boil. Reduce heat to 300˚F. Cover and simmer for 10 to 12 minutes or until rice is tender but still firm, and there is still liquid in bottom of pan.

4. Stir in peas and clams; cover and cook for 3 minutes. Nestle mussels, shrimp and scallops into rice mixture. Sprinkle with lemon juice.

5. Cover and cook for 6 to 8 minutes or until rice is tender, shrimp and scallops are just cooked through and mussels and clams are open (discard any mussels and clams that do not open). Remove bay leaves.

6. Garnish: Sprinkle with parsley and serve with lemon wedges.


Tip:

  • For a nutty flavor, substitute basmati rice for white rice.

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