Spanish·non-vegetarian·medium

Spanish seafood rice

Name: Spanish seafood rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tblsp Olive Oil; 1 chopped Onion; 1 Red Pepper; 1 Yellow Pepper; 2 sliced Garlic Clove; 250g Paella Rice; 800ml Vegetable Stock; Pinch Saffron; 400g Frozen Seafood mix; Juice of 1/2 Lemon; Handful Parsley

Alright, folks, gather around for my take on Spanish seafood rice! Get ready for a flavor explosion in your mouth with this dish that combines the richness of saffron, the sweetness of peppers, and the juiciness of seafood. First off, heat up some olive oil in a pan and get those onions nice and soft. It's like they're getting cozy in there, you know? Then toss in the peppers and garlic, let them mingle and dance for a bit. When you add the paella rice, make sure to give it a good stir, like you're mixing a secret potion (spoiler: the potion is deliciousness). Now, for my little secret: when cooking the rice, don't rush it. Let it soak up all the flavors slowly, like a sponge at a spa day. Trust me, your taste buds will thank you later. Oh, and a quick anecdote for you: once I accidentally mistook sugar for salt in a similar recipe. Let's just say it was a dessert disaster! But hey, we learn from our mistakes, right? So, go ahead, whip up this Spanish seafood rice, squeeze some lemon on top, and enjoy a fiesta in your mouth!

45 min(prep 15 + cook 30)

4 servings

450 kcal

4.1

Ingredients

Nutrition

450 kcalper serving

Protein20g20%

Carbs60g60%

Fat15g15%

Fiber3g3%

Sugar2g2%

Directions

1
step 1
2
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.
3
step 2
4
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.
5
step 3
6
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.

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