Spanish seafood rice
A Spanish dinner. Ready in about 56 minutes. Difficulty: medium.
- 26 minPrep (about)
- 30 minCook (about)
- 56 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 14 oz frozen seafood mix
Fresh & other
- 1 onion
- 1 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- 1 yellow bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- 2 garlic cloves
- 9 oz paella rice
- 3 ½ cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- Juice of ½ lemon
- Handful parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Sauces & oils
- 1 tbsp olive oil
Spices & seasonings (1): saffron
- Pinch saffron
How to make it
Steps in our own plain words.
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Heat the oil in a large pot plus soften the onion for 6-7 mins.
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Add the pepper and garlic.
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Cook for 2 mins more.
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Stir in the paella rice.
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Cook for 1 min.
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Stir to coat.
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Pour in the stock.
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Add the saffron.
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Bring to the boil.
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Heat, uncovered, at gentle bubble, for 20 mins, stirring every so often until the rice is tender.
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Stir in the seafood and lemon juice.
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Cook for 2 mins until piping hot and completely cooked through.
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Dish up in warm bowls scattered with the parsley.
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.