Spanish seafood rice

3 steps · 32 min total

1. 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.

2. 02

   Simmer the rice

   Pour in the vegetable stock and add a pinch of saffron. Bring the liquid to a boil, then reduce the heat to maintain a gentle bubble. Cook, uncovered, for about 20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
3. 03

   Finish with seafood and serve

   Stir the frozen seafood mix and a squeeze of lemon juice into the rice. Continue to cook for about 2 minutes, or until the seafood is opaque, piping hot, and fully cooked through. Serve the rice in warm bowls, garnished with fresh chopped parsley.