Seafood rice

Ingredients

• To tasteRice
• To tasteMussels
• To tastePrawns
• To tasteSquid
• To tasteGarlic
• To tasteOnion
• To tasteRed pepper
• To tasteGreen pepper
• To tasteCrushed tomatoes
• To tasteSweet paprika
• To tasteÑora pepper
• To tasteWhite wine
• To tasteSalt
• To tasteBlack pepper
• To tasteOlive oil

Instructions

1. 1

   Prepare seafood

   Rinse the squid well inside and out, keeping the skin on for flavour. Cut the body into rings, halve the tentacles and dice the fins, then season with salt. Peel the prawns, leaving a few whole for the finish; remove the intestinal vein from larger prawns if needed, season them with salt and refrigerate.

2. 2

   Prepare stock

   Make homemade fish stock, following a separate recipe if needed. Have a little extra ready in case the rice needs more liquid.

3. 3

   Steam mussels

   Wash the mussels, pull off their beards with a knife, rinse again in plenty of cold water and drain. Put them in a roomy pot with a splash of white wine, cover and cook over medium-high heat for about 8 minutes, or until they open. Remove them, let them cool slightly, take them out of their shells and set aside.

4. 4

   Chop vegetables

   Finely chop the garlic and onion, and cut both peppers into very small dice. Soak the ñora in hot water for 30 minutes, then scrape out its flesh with a spoon or knife; using it is optional.

5. 5

   Cook the sofrito

   Heat a little olive oil in a wide casserole over high heat. Sauté the squid for 2–3 minutes, then remove and set aside. Add a little more oil, briefly fry the garlic, then add the onion with a pinch of salt and cook for 5–6 minutes. Stir in both peppers with another pinch of salt and cook for 7–8 minutes, until very soft.

6. 6

   Add tomato

   Stir in the ñora flesh and cook for 1 minute. Add the sweet paprika and mix quickly so it does not burn, then immediately add the crushed tomatoes and a little ground black pepper. Stir and cook for a couple of minutes, until the tomato's excess water has evaporated.

7. 7

   Toast the rice

   Raise the heat slightly, pour in the white wine and cook for a couple of minutes, until the alcohol has evaporated and the sofrito has a jam-like consistency. Stir in the rice and toast it for 30 seconds, then add the squid.

8. 8

   Cook the rice

   Pour in the hot fish stock and stir so the rice is evenly spread across the casserole. Bring to the boil over high heat and cook uncovered for 10 minutes. Reduce the heat to medium, cover and cook for 3 minutes more, stirring occasionally and checking that the rice does not stick or run out of liquid.

9. 9

   Finish with seafood

   After those 13 minutes, arrange the mussels and prawns over the rice. Cover and cook for another 2–3 minutes, until the prawns are done and the rice is cooked through. Total cooking time for the rice should be about 15–18 minutes; this version took 16 minutes.

What is seafood rice?

Seafood rice is a Spanish-style rice dish cooked with seafood and a flavourful base of vegetables, tomato and seasoning. This version combines squid, mussels and prawns, with fish stock carrying their savoury flavour through the rice.

The method works by building flavour in stages: brown the squid, soften the vegetables and cook down the tomato before adding the rice and hot stock. The mussels and prawns go in near the end, so they need only a short time in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 0g protein, 0g carbs, 0g fat.

Rice is the main source of carbohydrate, while olive oil contributes most of the fat. The seafood provides protein, though the recipe supplies no ingredient quantities to calculate how much each portion contains. A simple green salad alongside the rice can add freshness and balance the plate.

Choose the rice and seafood

Short-grain rice: the source method recommends bomba rice, which absorbs cooking liquid while holding its shape. The ingredient list does not specify a variety, so use a rice suited to paella-style dishes and follow its doneness closely.

Seafood: squid, mussels and prawns give the dish a mix of textures. The squid is kept in its skin for extra flavour, while a few prawns are left whole for the final presentation.

Build a deep sofrito

Soft vegetables: cook the onion and diced peppers until thoroughly tender before adding the tomato. This gives the rice a sweeter, fuller base rather than crunchy pieces of pepper.

Ñora and paprika: ñora adds a rounded pepper flavour, though it is optional. Add the paprika quickly followed by the tomato so it has time to release its flavour without scorching.

Get the seafood timing right

Squid first: sauté it for 2–3 minutes and set it aside while the sofrito cooks. It returns with the rice, giving it more time to flavour the dish.

Prawns last: add them with the mussels after the rice has cooked for 13 minutes. The final 2–3 minutes should cook the prawns without leaving them in the pan for the full rice cooking time.

Watch the rice as it cooks

Hot stock: add the fish stock hot, then bring the pan to a boil over high heat. The stated timing is 10 minutes uncovered on high heat, followed by 3 minutes covered on medium.

Doneness: the method gives a total rice cooking time of about 15–18 minutes, depending on the rice, water hardness and heat. Check that the grains are cooked and that the pan has not dried out; the example in the recipe took 16 minutes.

Serve it straight from the pan

Let the rice settle briefly after cooking, then bring the casserole to the table while the seafood is still warm. Serve it on its own or alongside a simple green salad.

The seafood and seasoned rice make a filling centrepiece. Keep any sides fresh and simple so they complement the rich sofrito rather than compete with it.

Recipe notes & tips

• Clean the mussels thoroughly and discard any that do not open during steaming.
• Keep the fish stock hot before adding it to the rice.
• Prepare the ñora flesh before starting the sofrito so it is ready to stir in.
• Add paprika and tomato in quick succession to help prevent the paprika from burning.
• Check the rice near the end of the cooking window, as the exact timing varies with the rice and heat.

Variations

• Swap the seafood: replace one of the listed seafood types with clams, cockles or larger prawns.
• Skip the ñora: leave it out for a simpler pepper-and-tomato sofrito.
• Use peeled prawns: add them at the end just as you would the whole prawns.
• Add extra mussels: increase the mussel share if you want more shellfish in each serving.
• Adjust the pepper: use only red or only green pepper if that is what you have.

Common mistakes to avoid

• Burning the paprika: stir it in briefly and add the crushed tomatoes straight away.
• Adding cold stock: heat it before pouring it into the casserole so the rice can return to a simmer promptly.
• Overcooking the prawns: add them with the mussels for only the final 2–3 minutes.
• Letting the pan dry out: check the rice during cooking and add some of the extra hot stock if needed.
• Skipping the sofrito cooking time: soften the onion and peppers fully and cook down the tomato before adding the rice.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 1 day. Reheat thoroughly in a pan with a small splash of water or stock; seafood rice is best freshly cooked, as reheating can make the seafood less tender.

Frequently asked questions