Spanish seafood rice

Spanish seafood rice

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(15 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

This quick version of paella is superhealthy, plus it's all cooked in one pan so there's minimal washing-up

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
369
protein
23g
carbs
58g
fat
7g
saturates
1g
fibre
7g
sugar
6g
salt
1.05g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red and 1 yellow pepper, deseeded and sliced
  • 2 garlic cloves, sliced
  • 250g paella rice
  • 850ml hot vegetable stock (we used Kallo very low salt stock)
  • pinch saffron
  • 400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
  • juice ½ small lemon
  • small handful flat-leaf parsley, roughly chopped

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Method

  1. Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
  2. Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
  3. Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.

Recipe from Good Food magazine, April 2010

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Comments

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susanna12's picture

Sorry dh and myself was not impressed with this recipe at all, it was bland

iloveprunejam's picture
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The recipe is a bit wrong - you should NEVER stir a paella once you add the stock - the aim is firmness not creaminess. Also, I added some frozen peas (without stirring) 5 mins before taking the dish off the stove and it came out delicious :)

mrswilliams4's picture
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followed the recipe, it's Ok, but quite bland

irenemorrill's picture
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I live inSpain and think this was one of the best Paellas minus colouring!!! I added more seafood, the family loved it!!

hitcher101's picture
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Use brown basmatti and cook for half an hour for a tasty, post workout low G.I. lunch.

sealladh-na-mara's picture
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I used 3 echallion shallots halved lengthways and finely sliced instead of the onion. Instead of using the seafood mix, poach two fillets of undyed smoked haddock in a jug of boiling water for about five minutes and then flake into chunks removing any bones as you go. Slice 6 large (Queenie) scallops and add to the haddock. When rice is almost cooked, add the haddock and scallops and stir to incorporate. Warm through thoroughly ensuring the scallops are almost cooked then add a goodly handful of prawns and add the lemon juice.

kuifke's picture
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Taste is a litle simple

odelle's picture
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Used 2 Escallion shallots in place of onion.
Mix 1/2 tin of lobster/seafood bisque to make up stock required.
Before serving, heat other 1/2 tin of bisque, plate up seafood rice, pour bisque in to centre, 'swirl bisque' to look attractive, serve with warm home made bread of choice.......Delicious!
Makes it that little more special. Enjoy!

unclemike's picture

This recipe is good and easy to prepare. If you use less 5% of stock and use a non sticky pen then it would be perfect.

donnalovescheese's picture
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Surprised at how tasty this was considering how simple it was to prepare and how few ingredients went in. I would make it exactly as the recipe for myself but probably add chorizo, as suggested by other reviewers, if I was cooking for my husband.

mammasmith's picture
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Very quick, easy, tasty. I also added some chorizo for a bit additional zip. Will be making again. A goodmid week. alternative to the real thing

miltipell's picture
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Came out perfectly when I cooked this.

The only amendment I made was using 120g of chorizo, which I fried with the pepper and garlic which really added some extra flavour & colour.

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