|Canned low sodium chicken broth||2 Cup (32 tbs), undiluted|
|Saffron threads||1⁄4 Teaspoon, crushed|
|Olive oil||2 Teaspoon, divided|
|Medium size shrimp||1⁄2 Pound, peeled and deveined|
|Sea scallops||1⁄2 Pound, cut in half crosswise|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Roasted red peppers in water||7 Ounce, drained and sliced (1 Jar)|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Arborio rice||1 Cup (16 tbs), uncooked|
|Ground red pepper||1⁄8 Teaspoon|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Frozen artichoke hearts||1 Cup (16 tbs), thawed|
|Frozen english peas||1 Cup (16 tbs), thawed|
Combine broth and saffron in a saucepan.
Bring to a boil.
Remove from heat; set aside.
Place 1 teaspoon oil in a nonstick skillet; place over medium-high heat until hot.
Add shrimp; saute 3 minutes or until shrimp turn pink.
Remove from skillet, and keep warm.
Place remaining 1 teaspoon oil in skillet; place over medium-high heat until hot.
Add scallops; saute 2 minutes or until scallops are opaque.
Stir in shrimp, salt, black pepper, and roasted pepper.
Remove from skillet, set aside, and keep warm.
Add onion and garlic to skillet; saute 3 minutes.
Stir in broth mixture, rice, ground red pepper, and tomato.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Stir in artichoke hearts, peas, and seafood mixture; cover and cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally.