Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Prepare the produce and garnishes:

   • Cut the kernels from 2 ears Kroger® Sweet Corn on the Cob.
   • Dice 4 ounces Private Selection® Walla Walla Sweet Onions.
   • Dice 1 Fresh Red Hothouse Bell Pepper.
   • Finely chop or coarsely grate 8 ounces Fresh On the Vine Red Tomatoes.
   • Mince 2 cloves garlic.
   • Zest and juice 1/2 lemon; cut the other 1/2 lemon into wedges.
   • Chop 2 tablespoons flat-leaf parsley.

   Keep the corn separate and set the lemon juice aside for finishing.

2. 2.

   Combine 2 cups unsalted chicken or seafood broth with 1/4 teaspoon saffron threads in a small saucepan. Bring just to a simmer over medium heat, then cover and remove from the heat to infuse.

3. 3.

   Heat 1 tablespoon extra-virgin olive oil in a wide 12-inch skillet over medium-high heat. Add the prepared corn and 1/4 teaspoon kosher salt. Cook for 4 minutes, stirring only occasionally, until lightly charred; transfer the charred corn to a bowl.

4. 4.

   Reduce the heat to medium and add 1 tablespoon extra-virgin olive oil to the skillet. Cook the prepared onion and bell pepper for 4 minutes, until softened. Add the prepared garlic, 1 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes; cook for 30 seconds. Stir in the prepared tomatoes and 1/2 teaspoon black pepper, then cook for 3 minutes until saucy.

5. 5.

   Stir 3/4 cup Kroger® Enriched Medium Grain Rice into the tomato mixture and toast for 1 minute. Pour in the saffron broth, then add 1 3/4 teaspoons kosher salt and the prepared lemon zest. Bring to a lively simmer and cook uncovered over medium-low heat without stirring for 15 to 17 minutes, rotating the skillet occasionally, until the rice is nearly tender and most of the broth is absorbed.

6. 6.

   While the rice simmers, pick the meat from 2 pounds Whole Cooked Dungeness Crab, checking carefully for shell and leaving some large pieces intact. If the rice finishes first, remove it from the heat until the crab is ready.

7. 7.

   Scatter the picked crab and charred corn evenly over the rice. Cover and cook over low heat for 3 minutes to warm the crab. Uncover, increase the heat to medium-high, and cook for 1 minute to develop a lightly crisp bottom; remove the skillet sooner if you smell scorching. Rest off the heat for 5 minutes.

8. 8.

   Drizzle the prepared lemon juice over the rice and scatter with the prepared parsley. Plate each serving with crisp rice, vegetables, corn, and several large pieces of crab; serve with the prepared lemon wedges.