Seafood Rice
Seafood Rice is a classic Spanish dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Leek, Chorizo, Turmeric, Rice, Fish Stock, Peas and Frozen Seafood mix, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Spanish cooking, the dish focuses on steeped in smoky pimentón, delicate saffron, and extra-virgin olive oil.
In authentic Spanish tradition, Seafood Rice is best presented served family-style with crusty bread and lemon halves.
If you enjoy authentic Spanish cooking, be sure to also explore our recipe for Arroz Con Gambas Y Calamar.
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Ingredients
- Olive Oil1 tbsp
- Leek1 sliced
- Chorizo110g
- Turmeric1 teaspoon
- Rice300g
- Fish Stock1 L
- Peas200g
- Frozen Seafood mix400g
Step-by-Step Instructions
6 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning.
Add the chorizo and fry until it releases its oils.
Stir in the turmeric and rice until coated by the oils, then pour in the stock.
Bring to the boil, then simmer for 15 mins, stirring occasionally.
Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked.
Check for seasoning and serve immediately with lemon wedges.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Seafood Rice reflects the timeless heritage of traditional Spanish home cooking, steeped in smoky pimentón, delicate saffron, and extra-virgin olive oil. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown leek in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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