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Yield
4 (2-cup) servings.

How to Make It

Step 1

Combine broth and saffron in a saucepan. Bring to a boil. Remove from heat; set aside.

Step 2

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.

Step 3

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.

Step 4

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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