Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/4 teaspoon saffron threads
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 2 cups fresh spinach leaves, chopped
- 1 lemon, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a small bowl, combine the chicken broth and saffron threads. Set aside.
3. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the rice, paprika, cumin, salt, and black pepper to the saucepan. Stir to combine and cook for 1-2 minutes.
5. Pour the saffron broth into the saucepan and stir to combine. Bring to a boil, then reduce the heat to low and cover the saucepan.
6. Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
7. While the rice is cooking, season the shrimp with salt and black pepper.
8. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
9. Add the chopped spinach to the skillet with the shrimp and cook for an additional 1-2 minutes, or until wilted.
10. Fluff the saffron rice with a fork and transfer to a serving dish.
11. Top the rice with the shrimp and spinach mixture.
12. Serve with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth.
- Frozen spinach can be used instead of fresh spinach.
- Scallops or chicken can be used instead of shrimp.
Variations:
- Add diced tomatoes to the shrimp and spinach mixture.
- Add chopped bell peppers to the rice mixture.
- Use brown rice instead of white rice.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Season the shrimp well with salt and black pepper for maximum flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the saffron rice with shrimp and spinach in a large serving dish, garnished with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges and fresh herbs, such as parsley or cilantro.
Pairings:
This dish pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus or broccoli, green beans, or a mixed green salad.
Troubleshooting advice:
If the rice is still undercooked after 20 minutes, add a splash of additional broth or water and continue cooking until tender.
Food safety advice:
Make sure to cook the shrimp until pink and cooked through to prevent foodborne illness.
Food history:
Saffron has been used in cooking for thousands of years and is prized for its unique flavor and vibrant color.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the saffron.
Serving suggestions:
Serve this dish as a main course for a weeknight dinner or as a side dish for a special occasion.
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Region: Indian