Saffron Rice with Tilapia and Shrimp

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Saffron Rice with Tilapia and Shrimp Recipe
Photo: Squire Fox; Styling: Kaitlyn Du Ross


This paella-inspired dish starts by infusing purchased chicken stock with shrimpy goodness; it's an easy step that makes full use of shrimp shells that would otherwise be discarded.
Serves 6 (serving size: about 1 1/2 cups rice mixture and 1 lemon wedge)


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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


Hands-on: 35 Minutes
Total: 55 Minutes

1. Preheat oven to 450°.

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.

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

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.

Created date

February 2014

Nutritional Information

Calories 338
Fat 8.8 g
Satfat 1.5 g
Monofat 5.4 g
Polyfat 1.4 g
Protein 24 g
Carbohydrate 41 g
Fiber 3 g
Cholesterol 76 mg
Iron 3 mg
Sodium 600 mg
Calcium 60 mg