Spanish seafood rice
Saffron-gold rice loaded with seafood — a celebration of the Spanish coast.
- Total
- 35 min
- Serves
- 4
A vibrant Spanish seafood rice: peppers and onion softened with garlic, then paella rice cooked in saffron stock with a generous mix of seafood, finished with lemon and parsley. The saffron turns the rice gold; the seafood keeps it sweet and briny. It's a celebration of the Spanish coast in a single golden pan.
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 oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
- Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
- Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
Nutrition (per serving)
- Calories
- 400
- Protein
- 20 g
- Fat
- 10 g
- Carbs
- 55 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
