Saffron Rice With Shrimp And Scallops Recipes

SPANISH SAFFRON RICE WITH GARLIC SHRIMP

Steps:

• Heat a large fry pan with a medium-high heat and add in a generous 2 tablespoons of extra virgin olive oil, after 1 minute add in 2 cloves garlic thinly sliced and mix with the olive oil, after 45 to 60 seconds add in 12 raw jumbo shrimp (peeled & deveined and seasoned with sea salt & black pepper), mix the shrimps around with the garlic, 1 minute later remove the shrimps & garlic from the pan and set aside
• Using the same pan with the same heat add in 1/2 onion finely diced and mix with the olive oil, 1 minute later add in 4 cloves garlic finely minced and continue to mix, 30 seconds later add in 1 cup of round rice, 1/4 cup frozen peas, 1/2 teaspoon sweet smoked paprika, 1/2 teaspoon saffron threads and season with sea salt & black pepper, mix it all together until well combined, then add in 3 cups vegetable broth, give it a mix so everything is evenly divided, you can mix once in a while, just don´t over mix, otherwise the rice will lose it´s texture
• About 10 minutes after adding the broth, add in the garlic shrimp and evenly spread them out, after this step don´t mix the rice anymore, simmer on a medium-high heat for another 4 to 5 minutes, or until the broth has been fully incorporated into the rice, remove the pan from the heat and serve at once, enjoy!

SHRIMP WITH LEMON-SAFFRON RICE

Steps:

• 1. Heat a large Dutch oven over medium-heat. Add oil to pan; swirl to coat. Add onion and bell pepper; saute 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Add shrimp to pan; cook 30 seconds, stirring frequently. Add rice and next 7 ingredients (through broth). Bring rice mixture to a boil; cover pan. Reduce heat, and simmer 5 minutes or until rice is done. Remove from heat; stir in peas and lemon juice.

SAFFRON RISOTTO WITH SCALLOPS

Steps:

• Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
• Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
• When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
• Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
• Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.

SCALLOPS AND SHRIMP WITH YELLOW RICE

Steps:

• In a large skillet, saute onion and garlic in oil until tender.
• Add rice and tumeric.
• Stir to coat.
• Stir in broth and water.
• Bring to a boil.
• Reduce heat, cover and simmer for 15 minutes or until rice is tender.
• Stir in shrimp, scallops, peas, salt and pepper.
• Return to a boil.
• Reduce heat, cover and simmer for 5 minutes or until shrimp is pink.

SCALLOPS AND SHRIMP IN A CURRY/SAFFRON SAUCE RECIPE - (4/5)

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream, saffron and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood sauce, then cilantro.

GENERAL TSO'S SHRIMP AND SCALLOPS WITH BROCCOLI AND SAFFRON RICE

Steps:

• 1. Measure 3 1/2 Cups water into large pan, bring to good boil on highest temp. Add butter and rice. Reduce heat to low (1 or 2 on an electric burner, or set fire to just inside the edge of pan if using gas.) Cover, simmer about 20 minutes.
• 2. As soon as rice is simmering, rinse shrimp, scallops, and broccoli under warm water, separately, to remove all traces of ice and to finish thawing gently. NOTE: Be very careful of the way you handle scallops because they fall apart easily. Also you can devein and peel shrimp at this time, if necessary.
• 3. Place large DRY chicken fryer, frypan, or wok on burner, set temp to medium high (fryers) or high (wok.) After pan is hot, add oils. Allow oil to blend, and come to hot temp, without scorching. A wok can continue at highest temp as long as it does not smoke, but fryers should be turned to stage 6 or 7 on elec stove gauge, at the highest, to prevent overheating. CAUTION: many traditional woks are round bottomed, use care with these if you have small children underfoot while cooking, or use a flat bottomed pan or frypan until they are older.
• 4. When oil is hot, add shrimp, stirfry until shrimp is lightly browned. Remove from pan with a strainer spoon, set aside in large bowl.
• 5. Add scallops to oil, fry until lightly browned, turn gently, continuing until lightly browned on all sides. Remove from pan with strainer spoon, set aside in same bowl as shrimp.
• 6. Add broccoli to oil, stirfry until broccoli is softened but not limp. Remove from oil with strainer spoon while it still retains bright color, and set aside with shrimp and scallops.
• 7. Empty most of the oil from the pan and return it to the heat, turning the temperature of the burner down to about medium. It is not necessary to scrape or clean the pan at this point, as what oil remains will add flavor to the sauce.
• 8. Add full bottle of General Tso sauce to oil in pan, adding the additional 1/4 C warm water to bottle, and shaking to remove remaining sauce from sides of bottle. Add this liquid to pan.
• 9. Add sugar or honey to sauce in pan. Add optional red hot pepper flakes if desired, to taste. Stir.
• 10. Bring to a rolling boil, allow to thicken by keeping at a rolling boil approximately 2 or 3 minutes, stirring occasionally, until extra water has evaporated, and sugar has melted into the sauce as it thickens.
• 11. Reduce heat to low (1 or 2) and return shrimp, scallops and broccoli to sauce in pan. Turn gently to fully coat all pieces with the sauce.
• 12. Rice should be done. Fluff with a fork.
• 13. Serve together, either serving Tso on a bed of rice, or serve them side by side. (There should be plenty of extra sauce to flavor rice, if desired.)