1. In a small pan, heat broth; turn off heat. 2. Add saffron; let sit. 3. In a large nonstick skillet, heat oil over medium heat. 4. Cook onion and bell peppers, covered, stirring occasionally, 5 minutes. 5. Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes. 6. Stir in rice; cook, stirring, 1 minute. 7. Add broth; bring to a boil. 8. Reduce heat; simmer, covered, 15 minutes. 9. Add edamame, shrimp and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes. 10. Let rest 5 minutes. 11. Garnish with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
