Gluten-Free Seafood Rice
Indulge in the vibrant flavors of Gluten-Free Seafood Rice, a hearty and wholesome dish that brings the richness of the ocean to your table. This crowd-pleasing recipe combines gourmet ingredients like succulent shrimp, tender sea scallops, and delicate calamari, all infused with fragrant saffron and simmered in a gluten-free fish stock for a deeply savory taste. The dish features fluffy, perfectly-cooked basmati rice that absorbs the flavorful stock, creating a satisfying base for the seafood medley. Fresh parsley adds a pop of color and herbaceous brightness, while a splash of white wine elevates every bite. Quick to prepare in under an hour, this dish is ideal for weeknight dinners or special occasions. Serve hot, garnished with vibrant lemon wedges, for a zesty finish that pairs beautifully with the seafood. It's the ultimate gluten-free comfort food with a Mediterranean twist!
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups water
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 12 pieces large shrimp, peeled and deveined
- 8 pieces sea scallops
- 1 cup calamari rings
- 1 cup fresh parsley, chopped
- 2 cups gluten-free fish stock
- 1 cup white wine
- 1 teaspoon saffron threads
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lemon, cut into wedges
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a large pot, bring the 4 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked through. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until the onions become translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high, then add the shrimp, sea scallops, and calamari rings to the skillet. Cook for about 3-4 minutes or until the seafood starts to become opaque.
Pour in the fish stock and white wine, and bring the mixture to a gentle boil.
Add the saffron threads, salt, and black pepper. Stir to combine all ingredients and simmer for 5 minutes.
Reduce the heat to low and gently stir in the cooked rice until all ingredients are well combined and the rice has absorbed the stock.
Remove from heat and stir in the chopped parsley.
Cover the skillet and let the seafood rice rest for 5 minutes to allow flavors to meld.
Serve the seafood rice hot, garnished with lemon wedges on the side.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 6101 mg | 265% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 15.8 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1016 mg | 78% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4890 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
