Spanish seafood rice
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Spanish
- Course
- Main
- Ready in
- 35 min
- Effort
- Some steps
Ingredients
×1
- 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
Method
- 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.
Tags
- seafood
- rice
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.