Seafood rice
A Spanish dinner. Ready in about 48 minutes. Difficulty: medium.
- 23 minPrep (about)
- 25 minCook (about)
- 48 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1.1 lb frozen seafood mix
Fresh & other
- 1 leek
- 5 oz chorizo
- 13 oz rice Shopping tip: Long-grain white rice.
- 5 ¼ cups fish stock Shopping tip: Seafood stock or clam juice (near the canned fish). Chicken broth works.
- 9 oz peas
Sauces & oils
- 1 ½ tbsp olive oil
Spices & seasonings (1): turmeric
- 1 ¼ tsp turmeric
How to make it
Steps in our own plain words.
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Heat your oil in a deep frying pan.
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Soften your leek for 5 mins without browning.
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Add the chorizo.
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Fry until it releases its oils.
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Mix in the turmeric and rice till coated by the oils.
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Pour in the stock.
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Bring to the boil.
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Simmer for 15 mins.
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Stir every so often.
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Tip in the peas.
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Cook for 5 mins.
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Mix in your seafood to heat through for final 1-2 mins cooking until rice is cooked.
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Check for seasoning.
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Serve right away with lemon wedges.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.