Spanish Seafood Rice
A vibrant one-pot dish inspired by classic paella, packed with colourful peppers, saffron-scented rice and a generous mix of seafood. Quick and satisfying, it makes a perfect midweek dinner for the whole family.
Ingredients
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Paella Riceβ 250 g π§ 312.5 ml π₯ 1β cup
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Olive Oilβ 15 g π§ 16.3 ml π₯ 1β tbsp
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Yellow Pepperβ 150 g 1 pcs
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Onionβ 150 g π§ 1 pcs
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Red Pepperβ 150 g π« 1 pcs
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Vegetable Stockβ 808 g π§ 800 ml π₯ 3β cup
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Lemonβ 100 g π 1ΒΌ pcs
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Garlic Cloveβ 10 g π§ 2 pcs
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Parsleyβ 25 g 1 pcs
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Saffronβ 0.1 g π§ 0.2 ml π₯ 0 tsp
Also in this recipe
- Frozen Seafood mix 400 g
Total nutrition
1286 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 15 ml of olive oil in a large saucepan over medium heat and soften the chopped onion for 6β7 minutes. Add the sliced peppers and garlic, cook for 2 minutes more, then stir in the paella rice and cook for a further minute, stirring well to coat the grains in the oil.
- Pour in 800 ml of vegetable stock, add a pinch of saffron and bring to the boil. Reduce the heat and cook uncovered at a gentle bubble for 20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
- Stir in 400 g of frozen seafood mix along with the juice of half a lemon. Cook for 2 minutes, or until everything is piping hot and the seafood is completely cooked through. Serve immediately in warm bowls scattered with a handful of freshly chopped parsley.
Source:
TheMealDB
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