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!

PASTA WITH SAFFRON SHRIMP AND SCALLOPS

Steps:

• The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas.

SAFFRON RICE WITH SHRIMP AND SCALLOPS

Steps:

• Cut the roasted and peeled peppers into 1/2 inch dice and set aside.
• Preheat oven to 325.
• In an ovenproof frying pan or a paella pan about 12 inches in diameter, warm the olive oil over medium heat. Add the onion and garlic and saute, stirring, until soft, about 10 minutes. Add the rice and parsley and cook, stirring, until the rice is evenly coated with oil, about 2 minutes. Add the bell peppers, wine, stock, tomatoes, saffron and water, turmeric, salt and ground pepper. Boil gently, uncovered, for 5 minutes.
• Bury the shrimp and scallops in the rice. Place in the oven and bake, uncovered, for 10 minutes. Cover and continue to bake until the rice is tender and the seafood is cooked, about 10 minutes longer. Remove from the oven and let stand for 10 minutes.
• Garnish with lemon wedges and serve.
• Serves 6.

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.)

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.

SAUTéED SHRIMP WITH GARLIC AND SAFFRON

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.