Seafood Paella

 Cooking 15 minutes
 Preparation 15 minutes
 4 servings

Ingredients

  • 5 mL (1 teaspoon) saffron
  • 625 mL (2 1/2 cups) vegetable broth
  • 1/2 bag of Florette vegetables for spaghetti sauce
  • 310 mL (1 1/4 cups) long grain white rice
  • 1 bag of 340 g of frozen shrimp and scallop mixture, thawed
  • 30 mL (2 tablespoons) of olive oil
  • 4 Italian tomatoes, diced
  • 15 mL (1 tablespoon) minced garlic
  • 45 mL (3 tablespoons) chopped fresh parsley

Steps

  1. Place saffron in hot broth and let infuse.
  2. In a saucepan, heat the oil over medium heat. Grab vegetables and, if desired, garlic for 1 to 2 minutes.
  3. Stir in the rice. Pour broth and bring to a boil over medium heat. Cover and cook for 12 to 15 minutes.
  4. Stir in seafood, tomatoes and, if desired, parsley. Continue cooking for 3 to 5 minutes.

Recipe developed in partnership with Pratico-Pratiques:

http://www.pratico-pratiques.com/

 

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