1/2 pound medium-size fresh shrimp, peeled and deveined
1/2 pound sea scallops, cut in half crosswise
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (7-ounce) jar roasted red peppers in water, drained and sliced
1 cup chopped onion
2 cloves garlic, minced
1 cup Arborio rice, uncooked
1/8 teaspoon ground red pepper
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 cup frozen artichoke hearts, thawed
1 cup frozen English peas, thawed
How to Make It
Combine broth and saffron in a saucepan. Bring to a boil. Remove from heat; set aside.
Place 1 teaspoon oil in a nonstick skillet; place over medium-high heat until hot. Add shrimp; saute 3 minutes or until shrimp turn pink. Remove from skillet, and keep warm. Place remaining 1 teaspoon oil in skillet; place over medium-high heat until hot. Add scallops; saute 2 minutes or until scallops are opaque. Stir in shrimp, salt, black pepper, and roasted pepper. Remove from skillet, set aside, and keep warm.
Add onion and garlic to skillet; saute 3 minutes. Stir in broth mixture, rice, ground red pepper, and tomato. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Stir in artichoke hearts, peas, and seafood mixture; cover and cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
Oxmoor House Cooking Light Collection
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