Saffron Rice with Shrimp and Scallops

Saffron Rice with Shrimp and Scallops

1 small red bell pepper, roasted and peeled
1 small green bell pepper, roasted and peeled
1 small yellow bell pepper, roasted and peeled
1/4 cup olive oil
1 large yellow onion, minced
4 cloves garlic, minced
1 1/2 cups short grain white rice
3 tblsp. chopped fresh parsley
1/2 cup dry white wine
3 cup Chicken or fish stock
1 1/2 cups peeled, seeded and chopped tomatoes. (fresh or canned)
3/4 tsp. saffron threads, steeped in 1 tblsp. hot water for 10 minutes.
1/2 tsp. ground turmeric
1 tsp. salt

Cut the roasted and peeled peppers into 1/2 inch dice and set aside.

Preheat oven to 325.

In an ovenproof frying pan or a paella pan about 12 inches in diameter,
warm the olive oil over medium heat. Add the onion and garlic and
saute, stirring, until soft, about 10 minutes. Add the rice and parsley
and cook, stirring, until the rice is evenly coated with oil, about 2
minutes. Add the bell peppers, wine, stock, tomatoes, saffron and
water, turmeric, salt and ground pepper. Boil gently, uncovered, for 5
minutes.

Bury the shrimp and scallops in the rice. Place in the oven and bake,
uncovered, for 10 minutes. Cover and continue to bake until the rice is
tender and the seafood is cooked, about 10 minutes longer. Remove from
the oven and let stand for 10 minutes.

Garnish with lemon wedges and serve.

Serves 6.