25-Min Seafood Rice with Saffron
A streamlined Peruvian-inspired seafood rice where saffron-infused broth cooks into short-grain rice with shrimp and mussels. Sear the seafood first, then finish everything in one skillet.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 22g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 2
Pat shrimp and mussels dry; sear shrimp 90 seconds per side until opaque on edges, then remove to a plate.
Step 3
In the same skillet, sauté diced onion 3 minutes until soft and translucent.
Step 4
Stir in rice, coating with oil, for 1 minute. Pour in broth that's been warmed with the saffron threads.
Step 5
Bring to a boil, then reduce to medium-low and simmer uncovered 12 minutes until rice is almost tender and liquid mostly absorbed.
Step 6
Nestle shrimp and mussels back into rice, cover, and cook 2 minutes more until mussel shells open and shrimp is heated through.
Step 7
Squeeze lime juice over top, scatter cilantro, and serve hot.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- wooden spoon for stirring
- measuring cups and spoons
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
