Best 5 Spanish Seafood Rice Recipes

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SPANISH SHRIMP AND RICE



Spanish Shrimp and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 teaspoon turmeric
1 medium tomato, chopped
1 small carrot, diced
1/2 red bell pepper, diced
Kosher salt and freshly ground pepper
1 pound large shrimp, peeled and deveined
1 1/2 cups converted white rice
1 tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
Hot sauce, for serving (optional)

Steps:

  • Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
  • Photograph by Christopher Testani

Nutrition Facts : Calories 511, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 556 milligrams, Carbohydrate 67 grams, Fiber 2 grams, Protein 31 grams

EASY SEAFOOD PAELLA RECIPE



Easy Seafood Paella Recipe image

Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.

Provided by The Mediterranean Dish

Categories     Entree

Time 1h

Number Of Ingredients 15

4 small lobster tails (6-12 oz each)
Water
3 tbsp Extra Virgin Olive Oil (I used Private Reserve)
1 large yellow onion, chopped
2 cups Spanish rice or medium-grain rice, soaked in water for 20 minutes and then drained
4 garlic cloves, chopped
2 large pinches of Spanish saffron threads soaked in 1/2 cup water
1 tsp Sweet Spanish paprika
1 tsp cayenne pepper
1/2 tsp chile pepper flakes (I used aleppo pepper)
Salt
2 large Roma tomatoes, finely chopped
6 oz French green beans, trimmed
1 lb prawns or large shrimp or your choice, peeled and deveined
1/4 cup chopped fresh parsley

Steps:

  • In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
  • In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
  • Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
  • Serve the paella hot with your favorite white wine.

Nutrition Facts : Calories 516 calories, Sugar 4.3 g, Sodium 862.3 mg, Fat 21.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.1 g, Protein 41.1 g, Cholesterol 190.1 mg

SPANISH RICE AND SHRIMP



Spanish Rice and Shrimp image

I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!

Provided by Mandy Blizzard

Categories     World Cuisine Recipes     European     Spanish

Time 1h3m

Yield 4

Number Of Ingredients 9

2 cups water
1 (7 ounce) box Spanish yellow rice mix (such as Goya®)
3 tablespoons olive oil, divided
½ cup diced onion
1 pound uncooked medium shrimp, peeled and deveined
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon sweet and spicy seafood seasoning (such as McCormick®)
½ cup fresh parsley, or to taste

Steps:

  • Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
  • Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
  • Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.1 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 1.8 g, Sodium 646.6 mg, Sugar 2.8 g

SPANISH SEAFOOD RICE



Spanish seafood rice image

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

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 369 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.05 milligram of sodium

SEAFOOD SPANISH RICE



Seafood Spanish Rice image

This is a quick easy version of paella. Minimum preparations and all cooked in one pan. Very hearty and tasty.

Provided by Foody Friend

Categories     One Dish Meal

Time 48m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 chorizo sausage, sliced
1 onion, chopped
2 garlic cloves, crushed
1 red capsicum, seeded and sliced
2 cups long grain rice
1 teaspoon paprika
1 pinch saffron
2 1/2 cups chicken stock
400 g diced tomatoes
300 g seafood (Mussels, prawns, calamari, salmon, fish pieces etc)
1/2 cup frozen peas
lemon wedge

Steps:

  • Heat oil in pan over medium heat.
  • Add chorizo, onion and garlic.
  • Cook for 2 minutes then add rice, capsicum, paprika and saffron, cook for 1 minute.
  • Pour in stock and tomatoes, season with salt and pepper and stir well.
  • Bring to the boil, reduce heat to low simmer , cover and cook for 15 minutes.
  • Uncover and stir in seafood and cook for further 10 minutes until marinara cooked.
  • Remove from heat and stand for further 5 minutes before serving.
  • Serve with lemon wedge.

Nutrition Facts : Calories 552.8, Fat 11.9, SaturatedFat 3.3, Cholesterol 17.7, Sodium 643.5, Carbohydrate 93.7, Fiber 4.6, Sugar 9.7, Protein 16.4

Tips:

  • Use high-quality seafood. Fresh, wild-caught seafood will give your dish the best flavor.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Use a flavorful broth. A good seafood broth will add depth of flavor to your dish. You can use a store-bought broth or make your own by simmering seafood bones and vegetables in water.
  • Add vegetables for extra flavor and nutrition. Vegetables such as onions, peppers, and tomatoes are all great additions to Spanish seafood rice.
  • Season your dish to taste. Add salt, pepper, and other spices to taste until you are happy with the flavor.
  • Serve with a side of lemon wedges. Lemon wedges add a bright, citrusy flavor that complements the seafood and rice.

Conclusion:

Spanish seafood rice is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its vibrant flavors and beautiful presentation, this dish is sure to impress your friends and family. So next time you're looking for a new recipe to try, give Spanish seafood rice a try. You won't be disappointed!

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