Seafood Saffron Rice Recipe
Ingredients
| Mussels | 1/2 Pound, cooked, shelled | |
| Crabmeat | 7 Ounce, drained | |
| Rice | 1 Cup (16 tbs) | |
| Peas | 1/2 Pound | |
| Oil | 4 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Tomatoes | 2 Medium, chopped | |
| Saffron | 1/2 Teaspoon | |
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook rice in a pan of boiling salted water for 15 minutes, drain, wash and cool.
Meanwhile cook peas in boiling salted water for 10-12 minutes and drain.
Heat oil in a pan, add onion and garlic and saute until soft, add tomatoes and cook 6-7 minutes, stirring occasionally.
Stir in saffron, salt, pepper, rice, peas, mussels and crabmeat, cover and cook gently for 15-18 minutes to heat through.
Sprinkle with parsley and stir.
Spoon into a salad bowl, cool, then chill.
Meanwhile cook peas in boiling salted water for 10-12 minutes and drain.
Heat oil in a pan, add onion and garlic and saute until soft, add tomatoes and cook 6-7 minutes, stirring occasionally.
Stir in saffron, salt, pepper, rice, peas, mussels and crabmeat, cover and cook gently for 15-18 minutes to heat through.
Sprinkle with parsley and stir.
Spoon into a salad bowl, cool, then chill.
Chef
