SpanishMain course
Spanish seafood rice
This is a quick take on a Spanish seafood rice, built on paella rice, saffron, and a mix of vegetables. It starts by softening onion and peppers, then toasting the rice before adding stock. The frozen seafood goes in at the end, cooking through quickly. A squeeze of lemon and fresh parsley finishes it.
Method
3 steps · 32 min total
- 01
Sauté aromatics and rice
Warm the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 6-7 minutes, stirring occasionally, until it's softened and translucent. Stir in the red and yellow peppers along with the minced garlic, cooking for another 2 minutes until fragrant.
Add the paella rice to the pan, stirring it constantly for about 1 minute to ensure each grain is coated in the oil and vegetable juices.
