Spanish seafood rice

Name: Spanish seafood rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: Spanish
Ingredients: 1 tblsp Olive Oil; 1 chopped Onion; 1 Red Pepper; 1 Yellow Pepper; 2 sliced Garlic Clove; 250g Paella Rice; 800ml Vegetable Stock; Pinch Saffron; 400g Frozen Seafood mix; Juice of 1/2 Lemon; Handful Parsley

Download

Copy link

Serves 5 296 kcal per serving Prep 15 min Cook 30 min

Ingredients

1 tblsp Olive Oil
1 chopped Onion
1 Red Pepper
1 Yellow Pepper
2 sliced Garlic Clove
250g Paella Rice
800ml Vegetable Stock
Pinch Saffron
400g Frozen Seafood mix
Juice of 1/2 Lemon
Handful Parsley

Instructions

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 6–7 minutes until softened but not coloured.
Add the peppers and garlic and cook for a further 2 minutes. Stir in the paella rice and cook for 1 minute, mixing well to coat the grains.
Pour in the vegetable stock, add the saffron and bring to the boil. Reduce to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally, until the rice is tender.
Stir in the frozen seafood and the lemon juice and cook for about 2 minutes, until the seafood is piping hot and cooked through.
Serve in warm bowls, scattered with chopped parsley.

Tips

Make a quick seafood stock by boiling prawn shells with an onion and a carrot to use as your cooking liquid.
If you want a ‘socarrat’ (crispy bottom), turn the heat to high for the last 2 minutes until you hear a faint crackling sound.
Add the seafood in stages: squid first, then white fish, then prawns and mussels at the very end.

Variations

Arroz a Banda: Serve the seafood separately and the rice as the main event, cooked in a very intense broth.
Black Rice: Stir in a small packet of squid ink for a dramatic look and deep umami flavor.