Description
Quick One-Pot Seafood Rice is an easy, flavorful dish combining tender shrimp, mussels, and squid with aromatic rice cooked in a rich seafood broth. Perfect for a satisfying weeknight meal, this recipe brings together fresh ingredients and spices in one pot for a delicious, fuss-free dinner.
Ingredients
Scale
Seafood
- 200 grams shrimp, peeled and deveined
- 200 grams mussels, cleaned
- 200 grams squid, sliced into rings
Vegetables & Seasonings
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Liquids & Others
- 1 cup long-grain rice
- 2 cups seafood stock (or water)
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat the pan: In a large pot or deep skillet, heat the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the chopped onion and diced red bell pepper to the pot and sauté for about 3-4 minutes, stirring occasionally until they soften and develop their flavors.
- Add garlic and spices: Stir in the minced garlic, paprika, and dried thyme, cooking for another 1-2 minutes until fragrant, ensuring the spices are well incorporated.
- Add rice: Pour in the long-grain rice and stir well to coat it evenly with the oil and spices, allowing it to toast lightly for about 1 minute.
- Add seafood stock: Pour in the seafood stock (or water), season with salt and pepper, and bring the mixture to a boil.
- Simmer rice: Reduce the heat to low, cover the pot, and let the rice cook for about 10 minutes, allowing it to absorb most of the liquid.
- Add seafood: Gently nestle the shrimp, mussels, and squid into the partially cooked rice. Cover the pot again and cook for an additional 8-10 minutes until the seafood is cooked through, the mussels open, and the rice is tender.
- Finish and serve: Remove from heat and let the dish rest for a few minutes. Garnish with fresh chopped parsley and serve with lemon wedges on the side for squeezing over the rice.
Notes
- Ensure mussels are thoroughly cleaned and discard any that do not open during cooking.
- Use seafood stock if possible to deepen the flavor, but water can be substituted in a pinch.
- Adjust seasoning with salt and pepper at the end as the seafood and stock may contribute saltiness.
- For added heat, sprinkle crushed red pepper flakes during the sautéing step.
- This recipe can be adapted with other seafood such as clams or scallops.
