Seafood and Vegetable Rice

Name: Seafood and Vegetable Rice
Prep time: 20 min
Cook time: 40 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 150g short-grain rice; 600g cuttlefish and/or squid; Clams; Mussels; Langoustines; Prawns and/or shrimp; Tomato paste; 1 generous handful frozen mixed vegetables (mine had carrot, eggplant, green beans, yellow beans, and onion); 3 garlic cloves; Turmeric; Himalayan pink salt; Extra virgin olive oil; 400ml homemade vegetable or fish broth

Rice & pasta

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Today I'm making seafood and vegetable rice—the kind of comforting meal that invites everyone to sit down and enjoy without rushing. I combine cuttlefish or squid with prawns, clams, mussels, and langoustines over a base of garlic, tomato paste, and vegetables. Homemade fish or vegetable broth gives the rice its deep flavor, and a pinch of turmeric adds that lovely golden color.

This seafood and vegetable rice is a wonderful choice for a relaxed weekend lunch for two. I use frozen mixed vegetables to cut down on prep time and short-grain rice, which soaks up all the richness of the broth and sofrito beautifully.

For another delicious seaside meal, try my rice with vegetables and king prawns and this black rice with seafood and peas.

Prep: 20 minCook: 40 minServes: 2

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Ingredients

Here are the ingredients you need

150g short-grain rice
600g cuttlefish and/or squid
Clams
Mussels
Langoustines
Prawns and/or shrimp
Tomato paste
1 generous handful frozen mixed vegetables (mine had carrot, eggplant, green beans, yellow beans, and onion)
3 garlic cloves
Turmeric
Himalayan pink salt
Extra virgin olive oil
400ml homemade vegetable or fish broth

Step by step

Method

1Add the cuttlefish and/or squid, chopped into bite-sized pieces, to your paella pan with a drizzle of olive oil and brown it well.
2Once browned, transfer the cuttlefish to a plate and cook the prawns; set them aside as well.
3Add the mixed vegetables to the pan with a drizzle of oil and a pinch of salt, and cook until tender.
4Add the finely minced garlic cloves.
5When the garlic starts to turn golden, stir in two tablespoons of tomato paste.
6Add the cuttlefish, prawns, mussels, clams, and langoustines back to the pan.
7Pour in the broth to cover everything.
8Stir in a teaspoon of turmeric.
9Let the base rest until you're nearly ready to eat.
10Stir in the rice and cook over medium heat for 15 minutes.
11Finally, remove from the heat and let it rest for 5 minutes.
12All done! Time to enjoy our SEAFOOD AND VEGETABLE RICE.

Frequently asked questions

Can I make this rice with frozen seafood?

Yes, you can use frozen cuttlefish, squid, and shellfish. I recommend thawing them in the fridge and draining them thoroughly before cooking so they don't release extra water into the rice.

What can I use if I don't have all these types of seafood?

You don't need every single one: just combine cuttlefish or squid with prawns or shrimp, depending on what you have on hand. If you don't have fish stock, homemade vegetable broth works wonderfully too.

How should I store leftover seafood rice?

Transfer it to a shallow airtight container and refrigerate it as soon as possible, ideally within an hour of cooking. Enjoy it within 24 hours, and reheat it just once until piping hot throughout.