Saffron Rice with Seafood

Ingredients

• 400 g long grain rice
• 0.5 can saffron
• 250 g frozen peas
• 1 white onion
• 5 tbsp olive oil
• 250 g scallop meat
• 300 g fresh shrimp (pre-cooked)
• Salt
• pepper (ground)
• 1 tsp Indian curry
• 6 Cherry tomatoes

Instructions

1. 1.

   Blanch peas in salted water for 5 minutes, drain, rinse with cold water and set aside. Peel onions and slice into rings.

2. 2.

   Rinse rice and bring to a boil in double the amount of lightly salted water with dissolved saffron; cover and let stand for about 20 minutes.

3. 3.

   Heat 3 tbsp oil in a pan, add peas and onions, sauté for 3 minutes over medium heat. Add rice and cook another 3 minutes. Season with curry, salt, pepper and fold in halved tomatoes.

4. 4.

   Rinse and pat dry shrimp and scallops. In a separate pan, heat 2 tbsp olive oil over high heat, add shrimp and scallops, stir-fry for 1 minute, season with salt and pepper.

5. 5.

   Divide rice onto four plates, top with scallops and shrimp, garnish as desired, and serve hot.