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SAFFRON RICE WITH SEAFOOD




Source of Recipe


T-FAL magazine


List of Ingredients




2 measuring cups or 300 g (0,66 lb) long grain rice
50 ml olive oil
1 finely chopped onion
400 ml fish stock
200 g (0,44 lb) frozen seafood (thawed)
saffron
salt
pepper

Recipe



Rinse the rice under running water. Place the olive oil, chopped onion, and rice in the bowl. Stir well. Add the thawed seafood. Add the fish stock and a pinch of saffron. Season. Cover with the lid and switch on. The appliance will automatically switch to “keep warm” after about
16-22 minutes cooking.