Saffron Rice with Tilapia and Shrimp

This tilapia-inspired dish starts with the planting of chicken pieces bought with shrimp. It is easy to fully utilize shrimp shells that are otherwise eliminated.

Saffron Rice with Tilapia and Shrimp
Saffron Rice with Tilapia and Shrimp


8 ounces unpeeled large shrimp

3 1/3 cups unsalted chicken stock (such as Swanson)

2/3 cup water

1/8 teaspoon saffron threads, crushed

1 cup chopped ripe tomato 1 cup chopped onion

1 1/8 teaspoons salt, divided

1/2 teaspoon sugar

4 garlic cloves

3 tablespoons olive oil

1 1/4 cups uncooked short-grain rice

12 ounces tilapia, cut into

1-inch pieces

1/2 cup frozen green peas

1/4 cup chopped fresh flat-leaf parsley

6 lemon wedges

How to Make It

Step 1

Preheat oven to 450°

.Step 2

Peel shrimp, reserving shells; set shrimp aside. Combine shrimp shells, chicken stock, 2/3 cup water, and saffron in a medium saucepan. Bring to a boil; reduce heat, and keep warm.

Step 3

Combine chopped tomato, onion, 1/2 teaspoon salt, sugar, and garlic in a food processor; process until smooth.

Step 4

Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture to pan; cook 6 minutes or until liquid almost evaporates, stirring occasionally. Add uncooked rice to pan; cook 3 minutes, stirring frequently. Drain stock mixture over a bowl; discard solids. Add stock mixture to pan; bring to a boil. Cook over medium heat 12 minutes or until rice is tender and liquid is absorbed (do not stir). Top with reserved shrimp, tilapia, and peas. Sprinkle with remaining 5/8 teaspoon salt. Cover and bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.

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