Saffron Seafood Rice

Saffron Seafood Rice
Prep time
Cook time
Total time
Serves: 8
  • ½ tsp saffron threads
  • 1 cup dry white wine
  • 1 chorizo sausage, sliced
  • 12 chicken drumettes
  • 1 tbsp olive oil
  • 1½ cups chopped onion
  • 1 medium red pepper, chopped
  • 3 cups medium grain rice
  • 1 quart (1 litre) chicken broth
  • 3 medium ripe tomatoes, chopped
  • ¾ lb (375 g) raw medium shrimp, deveined and peeled
  • 10 oz (300 g) scallops
  • 1 cup frozen peas
  1. Combine the saffron and wine in a small bowl and let stand for 20 minutes.
  2. Cook the chorizo in a large pot or dutch oven over medium heat for about 5 minutes or until browned.
  3. Remove from pan and set aside.
  4. Brown the chicken in the same pot in 2 batches for about 5 minutes each side or until lightly browned.
  5. Remove the chicken from the pan.
  6. Drain any fat from the pot.
  7. Heat the oil in the same pot over medium high heat.
  8. Add the onion, garlic and red pepper and cook, stirring occasionally for about 10 minutes or until the onion is softened.
  9. Add the rice and stir to combine.
  10. Add the saffron mixture and chorizo and stir constantly until almost all the liquid is absorbed.
  11. Add 1 cup of the broth and stir until almost all the liquid is absorbed.
  12. Stir in the remaining broth and chicken.
  13. Bring to a boil.
  14. Reduce the heat to medium low, cover and cook for 15 minutes.
  15. Add the tomatoes, shrimp, scallops and peas and cook covered, for about 10 minutes or until the chicken, seafood and rice are tender.
Make Ahead: This recipe is best made just before serving.