Seafood Saffron Rice
|Cooked shelled mussels||1⁄2 Pound (250 Gram)|
|Canned crabmeat||7 Ounce, drained (220 Gram)|
|Rice||1 Cup (16 tbs)|
|Shelled peas||1⁄2 Pound (125 Gram)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Tomatoes||2 Medium, chopped|
|Chopped parsley||2 Tablespoon|
Cook rice in a pan of boiling salted water for 15 minutes, drain, wash and cool.
Meanwhile cook peas in boiling salted water for 10-12 minutes and drain.
Heat oil in a pan, add onion and garlic and saute until soft, add tomatoes and cook 6-7 minutes, stirring occasionally.
Stir in saffron, salt, pepper, rice, peas, mussels and crabmeat, cover and cook gently for 15-18 minutes to heat through.
Sprinkle with parsley and stir.
Spoon into a salad bowl, cool, then chill.