Description
This Quick One-Pot Seafood Rice is a flavorful and easy-to-make Mediterranean-inspired dish that combines tender long-grain rice with a variety of fresh seafood including shrimp, mussels, and calamari. Cooked entirely on the stovetop in one pot, it features aromatic ingredients like smoked paprika, garlic, and diced tomato, resulting in a wholesome seafood dinner perfect for busy weeknights or casual entertaining.
Ingredients
Scale
Seafood and Rice
- 1 1/2 cups long-grain white rice
- 3 cups seafood stock
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned
- 1/2 pound calamari rings
- 1/2 cup frozen peas
Aromatics and Seasoning
- 2 tablespoons olive oil
- 1 small diced onion
- 3 cloves minced garlic
- 1 medium diced tomato
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 2 tablespoons chopped parsley
- Lemon wedges for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 3 minutes, to develop their sweetness and flavor.
- Add Garlic and Tomato: Stir in the minced garlic and diced tomato, cooking for another minute until fragrant and the tomato softens slightly, which enhances the base flavor of the dish.
- Incorporate Rice and Spices: Add the long-grain rice along with smoked paprika, salt, and black pepper to the pot. Stir well to evenly coat the rice grains with the aromatic mixture.
- Add Stock and Simmer: Pour in the seafood stock and bring the liquid to a simmer. Cover the pot with a lid and cook for 10 minutes, allowing the rice to absorb most of the liquid.
- Add Seafood and Peas: Gently stir in the shrimp, cleaned mussels, calamari rings, and frozen peas. Cover the pot again and cook for an additional 8 to 10 minutes, or until the rice is tender, the mussels have opened, and the seafood is cooked through.
- Rest the Dish: Remove the pot from the heat and let it rest, still covered, for 5 minutes. This helps the flavors meld and the rice finish cooking evenly.
- Serve: Fluff the seafood rice with a fork, sprinkle with chopped parsley for freshness, and serve immediately with lemon wedges on the side to add a bright citrus finish.
Notes
- If the rice absorbs the liquid too quickly, add an extra splash of seafood stock or water to prevent burning and ensure proper cooking.
- You can substitute clams for mussels depending on availability or personal preference.
- For convenience, a frozen mixed seafood blend can be used instead of separate shrimp, mussels, and calamari.
- Ensure the mussels are properly cleaned and discard any that do not open after cooking to avoid any health issues.
