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Spanish Seafood Rice

Spanish · Dinner · Easy

Spanish Seafood Rice

Total
50 min
Prep
15 min
Serves
4
Calories
360
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Saffron-tinted short-grain rice absorbs sweet pepper broth, with tender shrimp, squid and mussels folded in near the end.

Short-grain rice gives Spanish seafood rice its tender, slightly creamy texture without constant stirring. Saffron perfumes the broth while red and yellow peppers bring sweetness, leaving the seafood to provide the savory finish.

Choose a thawed raw mix of shelled seafood in small pieces. Check the package before cooking: an already cooked mix only needs warming and should be added after the rice is tender.

SavoryLightOne PanWeeknightPescatarianGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Heat olive oil in a wide skillet over medium heat. Cook onion for until soft, then red and yellow bell peppers and garlic for .

  2. Stir in paella rice for . Add hot vegetable stock, saffron and salt. Simmer uncovered over medium-low heat for , stirring occasionally, until rice is nearly tender.

  3. Fold in shrimp, squid and mussel meat. Simmer for until rice is tender, shrimp and squid are opaque, and seafood reaches 145°F; add hot water if the pan dries.

  4. Stir in lemon juice and parsley, then spoon into warm bowls while the rice is still loose.

Forkue tips

  • Keep the simmer gentle; vigorous boiling can leave the rice dry at the edges and hard in the center.

Storing and reheating

Refrigerate for up to 2 days. Warm covered with a splash of water until steaming, stirring carefully to avoid breaking up the seafood.

Kitchen gear

Wide skilletTop picks on Amazon
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Nutrition per serving, estimated

360Calories
22gProtein
54gCarbs
6gFat

Spanish Seafood Rice: FAQ

Can I use long-grain rice?

Yes, but the texture will be fluffier. Follow the rice package's liquid ratio and add seafood near the end.

Is turmeric a substitute for saffron?

It supplies yellow color but a different flavor. Use only a small pinch so it does not dominate the seafood.

How do I store and reheat Spanish Seafood Rice?

Refrigerate for up to 2 days. Warm covered with a splash of water until steaming, stirring carefully to avoid breaking up the seafood.

How long does Spanish Seafood Rice take?

About 50 min in total: 15 min prep and 35 min cooking.

What do I need to make Spanish Seafood Rice?

The key ingredients are onion, red bell pepper, yellow bell pepper, garlic, paella rice and vegetable stock, plus pantry basics.

Any tips for Spanish Seafood Rice?

Keep the simmer gentle; vigorous boiling can leave the rice dry at the edges and hard in the center.

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