RECIPE AND PHOTOGRAPH COURTESY OF TUCKER & BEVVY CATERING
Saffron rice (make ahead of time, recipe below)
12 shrimp, peeled + deveined
1 pound chicken breast tenders, diced
½ pound Portuguese sausage, diced
1 red onion, sliced
3 cloves garlic, minced
1/8 cup Tamari
1 cup grape tomatoes, halved
2 packed cups spinach leaves
2 + 1 tablespoons olive oil
1 roasted red pepper (make ahead of time, recipe below)
½ cup chopped scallions
Prep a large wok or cast-iron skillet over high heat. Sautee shrimp with 2 tablespoons olive oil until pink, remove and set aside.
Stir-fry Portuguese sausage until oil renders, half cooked.
Add garlic, onions, 1 tablespoon olive oil and chicken, allowing to brown one side, then stir fry until cooked.
Add rice and drizzle tamari. Stir-fry but don’t over stir.
When rice is steaming add the tomatoes and spinach, toss a few times and it’s done.
Garnish with shrimp, red peppers and scallions.
SAFFRON RICE INGREDIENTS:
½ cup water
1/3 gram saffron threads
2 ½ cups chicken stock
1 ½ cups jasmine rice
SAFFRON RICE METHOD:
Boil ½ cup water and pour over saffron threads. Stir/steep until yellow and room temp.
Cook saffron tea, chicken stock and rice in a rice cooker
ROASTED RED PEPPER METHOD:
Preheat oven to 400 degrees and roast 1 whole red pepper until skin turns black (20 minutes).
Steam in a covered bowl, peel, de-seed, and slice.