Seafood Rice

Seafood Rice

Seafood Rice is a flavorful and versatile dish, perfect for showcasing a variety of seafood. It’s a comforting and satisfying meal that can be customized with your favorite seafood and vegetables. Here’s a basic recipe for a delicious seafood rice:

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1 bell pepper, chopped (red or green)
  • 1 cup Arborio rice or long-grain rice
  • 1 cup white wine (optional)
  • 4 cups seafood stock or fish broth
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 can (14 oz) diced tomatoes or 1 cup tomato sauce
  • 1 cup frozen peas or green beans
  • 200g (7 oz) shrimp, peeled and deveined
  • 200g (7 oz) squid, cleaned and sliced into rings
  • 200g (7 oz) mussels or clams, scrubbed and debearded
  • 1 cup fresh parsley, chopped
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

1. Prepare the Base:

  • Heat Oil: In a large, deep skillet or a Dutch oven, heat the olive oil over medium heat.
  • Cook Onion and Garlic: Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add Bell Pepper: Stir in the chopped bell pepper and cook for an additional 3 minutes.

2. Add Rice and Liquids:

  • Toast Rice: Add the Arborio or long-grain rice to the skillet and cook, stirring, for about 2 minutes to lightly toast the rice.
  • Deglaze with Wine: If using white wine, pour it in now and cook until it is mostly absorbed.
  • Add Broth and Tomatoes: Stir in the seafood stock or fish broth, diced tomatoes or tomato sauce, paprika, dried oregano, and ground cumin. Bring to a boil.

3. Simmer:

  • Reduce Heat: Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

4. Add Seafood:

  • Cook Seafood: Gently stir in the peas or green beans, shrimp, squid, and mussels or clams. Cover and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels or clams have opened. Discard any that remain closed.
  • Season: Season with salt and pepper to taste.

5. Finish and Serve:

  • Add Lemon Juice: Stir in the chopped parsley and lemon juice.
  • Serve: Serve the seafood rice hot, garnished with additional parsley if desired.

Tips:

  • Seafood Variety: Feel free to adjust the seafood according to what’s fresh and available. You can also add other seafood like crab or scallops if desired.
  • Rice Texture: For a creamier texture, you can use Arborio rice (similar to risotto rice) and add more broth if needed. For a firmer texture, use long-grain rice.
  • Broth: Homemade seafood stock will add the best flavor, but store-bought fish or vegetable broth works well too.

Enjoy your flavorful and satisfying Seafood Rice!