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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups canned low-sodium chicken broth, undiluted |
1/4 teaspoon threads of saffron, crushed |
2 teaspoons olive oil, divided |
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 |
Directions:
1. Combine broth and saffron in a saucepan. Bring to a boil. Remove from heat; set aside.
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.
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.
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.
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