Seafood Rice

Name: Seafood Rice
Prep time: 15 min
Cook time: 35 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 200g round-grain rice; 400g cuttlefish and/or squid; 200g hake; Mussels; King prawns; Tomato paste; 1 generous handful frozen peas; 3 garlic cloves; Turmeric; Himalayan pink salt; Extra virgin olive oil; 700ml homemade vegetable or fish broth

Rice & pasta

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This seafood rice is one of those dishes I love making to share around the table and enjoy without any rush. It has cuttlefish or squid, hake, mussels, and king prawns, along with a handful of peas and homemade vegetable or fish broth. A simple sofrito of garlic and tomato paste builds a flavourful base without any fuss.

For this seafood rice to turn out just right, I always start with a good broth and never skip the final rest. It serves three, perfect for a family lunch, and takes about 50 minutes from start to finish. I love serving it straight to the table when the rice is perfectly done.

If you love seafood rice dishes, I recommend my Seafood rice and Creamy squid rice for another family meal.

Prep: 15 minCook: 35 minServes: 3

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Ingredients

Here are the ingredients you'll need

200g round-grain rice
400g cuttlefish and/or squid
200g hake
Mussels
King prawns
Tomato paste
1 generous handful frozen peas
3 garlic cloves
Turmeric
Himalayan pink salt
Extra virgin olive oil
700ml homemade vegetable or fish broth

Step by step

Method

1Add the chopped cuttlefish to the paella pan with a splash of olive oil and brown well.
2Once browned, transfer the cuttlefish to a plate and cook the king prawns, then set them aside as well.
3Add the peas and cook for a few minutes.
4Add the finely minced garlic.
5When the garlic starts to turn golden, add two tablespoons of tomato paste.
6Return the cuttlefish and king prawns to the pan, along with the mussels and diced hake.
7Cover with the broth.
8Add a teaspoon of turmeric.
9Bring to a boil and turn off the heat, letting the mixture rest until you are ready to make the rice.
10Add the rice and cook over medium heat for 15 minutes.
11Finally, remove from the heat and let rest for 5 minutes.
12Done! Now we can sit down and enjoy our SEAFOOD RICE

Frequently asked questions

Can I use frozen fish and seafood?

Yes, frozen cuttlefish, squid, hake, or king prawns work very well. Just thaw them in the fridge and drain thoroughly before cooking so they don't release excess water into the rice.

Which broth works best for seafood rice?

Fish broth gives a richer seafood flavour, but vegetable broth also works great and is an option in this recipe. Taste your broth before adding salt, as it may already have plenty of seasoning.

How do I store leftover rice?

Cool it down quickly, transfer it to an airtight container, and place it in the fridge within an hour. Enjoy within 24 hours and reheat only once, until piping hot throughout.