Shanghai-style Saffron Rice

Ingredients

In this Shanghai-style adaptation, we replace the original fish (rape) with shrimp to cater to the preferences of Shanghai cuisine. Additionally, we incorporate Chinese sausage and ginger to infuse the dish with traditional Shanghai flavors. The cooking techniques and spices are adjusted to align with the culinary practices of Shanghai cuisine. We alse have the original recipe for Rape con azafrán, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 cup (75g) diced Chinese sausage 1/2 cup (75g) diced Chinese sausage
• 1 cup (150g) peeled and deveined shrimp 1 cup (150g) peeled and deveined shrimp
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 16g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a small bowl, combine the saffron threads with 2 tablespoons of hot water. Let it steep for 10 minutes.
3. 3.
   In a large saucepan, heat the vegetable oil over medium heat. Add the Chinese sausage and cook until lightly browned.
4. 4.
   Add the shrimp to the saucepan and cook until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
5. 5.
   In the same saucepan, add the grated ginger and cook for 1 minute until fragrant.
6. 6.
   Add the drained rice to the saucepan and stir to coat the grains with the ginger-infused oil.
7. 7.
   Pour in the chicken broth and saffron mixture. Stir well to combine.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
9. 9.
   Stir in the frozen peas and cooked shrimp. Cover the saucepan and let it sit for 5 minutes to allow the peas to thaw and the flavors to meld.
10. 10.
    Fluff the rice with a fork and garnish with sliced green onions. Season with salt to taste.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, steep them in hot water before adding to the dish.
• Chinese sausage — If Chinese sausage is not available, you can substitute it with smoked sausage or bacon for a similar flavor profile.
• Shrimp — Be careful not to overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and are no longer translucent.

Tips & Tricks

• For an extra burst of flavor, add a splash of Chinese rice wine or Shaoxing wine to the rice before cooking.
• If you prefer a spicier kick, add a pinch of dried chili flakes or a drizzle of chili oil to the dish.
• Customize the dish by adding your favorite vegetables such as diced carrots or bell peppers.
• To make the dish more substantial, serve it with a side of stir-fried bok choy or Chinese broccoli.
• Leftovers can be transformed into delicious fried rice by simply stir-frying the rice with some additional vegetables and soy sauce.

Serving advice

Serve Shanghai-style Saffron Rice as a main course, accompanied by a fresh cucumber salad or a side of pickled vegetables. Garnish with additional sliced green onions for a pop of color and freshness.

Presentation advice

Present the Shanghai-style Saffron Rice in a large serving bowl, allowing the vibrant colors of the ingredients to shine through. Sprinkle some additional saffron threads on top for an elegant touch. Serve with chopsticks and small bowls for an authentic Shanghai dining experience.