Seafood Rice
Dive into the vibrant flavors of the coast with this irresistible Seafood Rice recipe, a one-pan wonder that combines the freshest ingredients and bold, aromatic spices. Perfectly cooked long-grain rice is infused with the golden hues of saffron and smoked paprika, creating a fragrant base for a medley of tender shrimp, succulent mussels, and delicate calamari. Fresh garlic, onion, and sweet bell pepper build depth, while pops of green peas and a final shower of parsley add color and freshness. Served with a squeeze of zesty lemon, this dish is a celebration of the sea—ideal for family dinners or gatherings. Ready in just one hour, this Spanish-inspired recipe brings restaurant-quality flavor straight to your table. The perfect solution for seafood lovers seeking an easy yet impressive meal!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 large tomato, chopped
- 2 cups uncooked long-grain rice
- 4 cups seafood or chicken broth
- 1 pinch saffron threads
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 0.5 pound calamari, sliced into rings
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 whole lemon, cut into wedges
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
Add the chopped onion to the pan and saute for 3-4 minutes until translucent.
Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until the bell pepper softens slightly.
Add the chopped tomato and cook for 3 more minutes until it begins to break down.
Stir in the rice and cook for 1-2 minutes, allowing it to absorb the flavors from the vegetables and oil.
Pour in the broth, saffron, smoked paprika, salt, and black pepper, stirring well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 15 minutes.
Add the shrimp, mussels, and calamari, nestling them into the rice. Cover and cook for another 10 minutes or until the seafood is cooked through and mussels have opened.
Fold in the frozen peas and allow to cook for an additional 3-5 minutes until heated through.
Remove the pan from the heat and let the seafood rice rest for 5 minutes.
Sprinkle with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
3667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1670 mg | 557% | |
| Sodium | 9501 mg | 413% | |
| Total Carbohydrate | 423.3 g | 154% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 26.8 g | ||
| Protein | 312.9 g | 626% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 966 mg | 74% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 5647 mg | 120% | |
*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.
