Rice with seafood and Parmesan

Ingredients

• 1brown crab
• 1spider crab
• 1 kgclams
• 300 gbomba rice
• 1 litre (or a little more)strained shellfish cooking broth
• 1 mediumonion
• 2garlic cloves, germ removed
• 2 tablespoonstomato sauce
• 1/2 (optional)small dried chilli
• A few strandssaffron
• To tastefresh ginger
• 2young carrots
• 150 gpeas
• 200 gmushrooms
• To tastesalt and black pepper
• To tasteextra-virgin olive oil
• To tasteParmesan shavings
• To tastefresh parsley

Instructions

1. 1

   Cook the crabs

   Cook the spider crab and brown crab. Keep their cooking water, strain it and pour it into a pan.

2. 2

   Purge the clams

   Fill a bowl with water and a couple of tablespoons of coarse salt, then add the clams to release their sand. Put the bowl in the fridge. After 2 hours, change the water: lift the clams out by hand so the sand remains at the bottom, empty and wash the bowl, then refill it with salted water and repeat.

3. 3

   Cook the clams

   Put the clams in a pan with 2 or 3 glasses of water and a pinch of salt. When the water starts to boil and the clams open, turn off the heat; discard any that have not opened. Lift the clams out with a slotted spoon, then strain their cooking water and combine it with the crab cooking water.

4. 4

   Remove clam meat

   Take the clam meat out of the shells and put it in a bowl. Discard the shells.

5. 5

   Pick the crab meat

   Remove and flake all the meat from the spider crab and brown crab, then combine it with the clam meat. Set aside.

6. 6

   Warm the broth

   Heat the shellfish cooking broth and keep it warm until you need it.

7. 7

   Cook the peas

   Boil the peas in plenty of unsalted water. Once cooked, drain them and transfer them to a bowl of iced water to stop the cooking. Drain again and set aside.

8. 8

   Soften the aromatics

   Finely chop the onion and garlic and fry them in a couple of tablespoons of oil.

9. 9

   Toast the spices

   Make a space in the centre of the pan. Add the chilli, grated fresh ginger and saffron, and stir briefly to warm them and release their flavour.

10. 10

    Add the carrots

    Cut the carrots into small dice and add them to the pan.

11. 11

    Add the mushrooms

    Tear the mushrooms into strips by hand and add them.

12. 12

    Season the vegetables

    Sprinkle in salt and black pepper, then mix.

13. 13

    Stir in tomato

    Add the 2 tablespoons of tomato sauce.

14. 14

    Toast the rice

    Add the rice, mix well and cook for a couple of minutes, until it turns translucent.

15. 15

    Add the broth

    Pour in half of the hot broth, mix and cook for 18 minutes.

16. 16

    Check the seasoning

    Taste and adjust the salt.

17. 17

    Top up the broth

    As the rice cooks and needs more liquid, keep adding broth until you have used it all.

18. 18

    Rest the rice

    After 18 minutes, turn off the heat and add the flaked seafood and peas. Rock the pan back and forth to mix without breaking the rice; if you use a spoon, choose a silicone one. Cover the pan and leave the rice to rest for 5–8 minutes. The residual heat will continue cooking it.

19. 19

    Finish with oil

    Drizzle over just a little extra-virgin olive oil.

20. 20

    Plate the rice

    Spoon out the rice, sprinkle with finely chopped parsley and Parmesan shavings, and serve.

What is seafood rice?

Seafood rice is a broad family of coastal rice dishes found across Spain, with ingredients and cooking styles that vary by region. This version brings together brown crab, spider crab and clams, with a shellfish broth carrying their flavour into the rice.

Bomba rice, vegetables and a small amount of saffron give the dish its structure and aroma. Parmesan is an unusual finishing touch for a Spanish marinera-style rice, adding a savoury note alongside the parsley.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 42g protein, 70g carbs, 15g fat.

The rice and peas supply most of the carbohydrates, while the crab and clams provide much of the protein. Olive oil and Parmesan contribute fat, with the Parmesan also adding salt. Serve it with a green salad or extra vegetables to balance the plate.

Build flavour with the broth

Shellfish broth: The cooking water from the crabs and clams forms the main liquid for the rice. Straining it helps remove grit and shell fragments, while keeping the seafood flavour.

Keep it warm: Warm broth is ready to add as the rice cooks. The recipe starts with half, then uses the rest as needed over the cooking time.

Prepare the seafood carefully

Clams: The salted-water soak is intended to help the clams release sand; changing the water after 2 hours gives them another chance to purge. Lift them out rather than pouring the bowl, so the settled sand stays behind.

Crab meat: Pick through the cooked crab carefully and combine its meat with the clam meat before setting it aside. The seafood goes into the pan only after the rice has cooked, so it is not stirred through for the full cooking time.

Toast the rice and aromatics

Saffron and ginger: Briefly warming these with the chilli helps release their aroma before the rice and broth are added. Use a light hand with the ginger so it complements rather than overwhelms the seafood.

Bomba rice: Stir the grains with the tomato and vegetables for a couple of minutes, until they look translucent. This prepares them to absorb the broth during the cooking stage.

Watch the liquid and texture

Add gradually: Begin with half the hot broth, then add more as the rice needs it, using the full amount. The exact amount it takes to reach the desired texture can vary, so pay attention as it cooks.

Resting: After 18 minutes, fold in the seafood and peas by gently rocking the pan. A covered rest of 5–8 minutes lets the residual heat finish the rice.

Serve it straight from the pan

Parsley and Parmesan: Finish each serving with finely chopped parsley and a few Parmesan shavings. A small drizzle of extra-virgin olive oil completes the dish.

On the side: A crisp green salad or simply dressed vegetables can balance the rice and seafood without competing with the broth.

Recipe notes & tips

• Lift the clams out of their soaking water by hand so the settled sand stays behind.
• Strain the shellfish cooking water before combining it with the broth.
• Keep the broth warm while the rice cooks so it is ready to add.
• Cut the carrots into small, even dice so they cook alongside the other vegetables.
• Add the seafood after the rice has cooked, as directed, to avoid breaking it up through stirring.
• Use a gentle rocking motion to combine the seafood and peas with the rice.

Variations

• More vegetables: Add diced seasonal vegetables with the carrots so they have time to cook.
• Extra herbs: Finish with a little more chopped parsley for a fresher garnish.
• Milder spice: Leave out the optional chilli for a gentler flavour.
• No Parmesan: Omit the shavings for a more traditional seafood-forward finish.
• Different mushrooms: Use another fresh mushroom variety, tearing it into strips as in the recipe.

Common mistakes to avoid

• Pouring off the clam water: Sand can collect at the bottom; lift the clams out by hand when changing the water.
• Skipping the broth straining: Shell fragments or grit can remain; strain the shellfish cooking water before using it.
• Adding cold broth: It can interrupt the cooking; keep the broth warm until it is needed.
• Stirring roughly: The grains can break; rock the pan gently or use a silicone spoon with care.
• Adding all the seafood too early: It is meant to be added after the 18-minute rice cook, just before the covered rest.
• Leaving out the resting time: Give the covered rice 5–8 minutes off the heat so residual heat can finish cooking it.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat thoroughly in a pan with a small splash of water or broth, stirring gently; seafood rice is best freshly made.

Frequently asked questions