If you are looking for a vibrant, flavorful dish that comes together effortlessly on a busy weeknight, this Quick One-Pot Seafood Rice Recipe is your new best friend. Bursting with succulent shrimp, tender scallops or white fish, and colorful veggies all infused with smoky paprika and a touch of heat, this dish delivers comfort and elegance in one pot. Not only does it simplify your cooking and cleanup, but it also fills your kitchen with irresistible aromas that hint at the delicious meal ahead. Whether you’re a seasoned seafood lover or just dipping your toes into pescatarian cuisine, this recipe is guaranteed to become a cherished staple in your rotation.
Ingredients You’ll Need
These simple ingredients are the magic behind the incredible flavors and textures of this dish. Each one plays a crucial role, from the smoky depth of paprika to the freshness of parsley, ensuring every bite is perfectly balanced and satisfying.
- Olive oil: The foundation for sautéing, adding a rich, fruity base to the dish.
- Small onion, finely chopped: Provides a sweet, aromatic softness when cooked down.
- Garlic cloves, minced: Boosts the savory punch with its unmistakable warmth and depth.
- Red bell pepper, diced: Adds a pop of color and subtle sweetness for texture and vibrancy.
- Long-grain rice (jasmine or basmati): The perfect fluffy grain that soaks up all the complementary flavors beautifully.
- Seafood or chicken broth: The liquid that cooks the rice, infusing it with a rich, savory essence.
- Smoked paprika: Gives the dish its signature smoky depth and a hint of earthiness.
- Chili flakes (optional): Adds a gentle kick of heat to enliven the palate.
- Salt: Enhances all the natural flavors and balances the seasoning.
- Black pepper: Offers a touch of sharp spice for complexity.
- Shrimp (peeled and deveined): Tender, juicy seafood that cooks quickly and tastes divine.
- Scallops or firm white fish chunks: Adds variety and luxurious texture to the dish.
- Frozen peas: Pops of sweetness and a delightful contrast to the seafood proteins.
- Chopped fresh parsley: Brightens the dish with fresh green notes and a hint of herbaceousness.
- Lemon wedges: For a zesty, fresh finish right before serving.
How to Make Quick One-Pot Seafood Rice Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large deep skillet or pot over medium heat. Adding the finely chopped onion first, cook it gently for about 2 to 3 minutes until it softens and becomes translucent. This is the flavor base, so take your time letting those onions develop their sweetness. Then stir in the minced garlic and diced red bell pepper, sautéing for another 2 minutes for that wonderful fragrant blend that will carry through the entire dish.
Step 2: Toast the Rice and Spice It Up
Next, add the rice directly to the pot along with smoked paprika, chili flakes if you like a little heat, salt, and black pepper. Stir everything well, ensuring each grain of rice is coated in the oil and spices. This toasting step brings out a nuttier flavor in the rice and infuses it with the smoky warmth from the paprika, setting the stage for a rich, robust dish.
Step 3: Cook the Rice in Broth
Pour in your seafood or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 12 minutes. This process allows the rice to absorb all those delicious liquids and spices, swelling up perfectly tender without turning mushy.
Step 4: Add the Seafood and Peas
After the initial simmer, uncover and carefully fold in the shrimp, scallops or white fish chunks, and frozen peas. Cover the pot again and cook for another 5 to 7 minutes, or until the seafood is thoroughly cooked and the rice is tender. This final cooking step guarantees that the seafood cooks gently, staying juicy and delicate while the peas add a sweet burst of freshness.
Step 5: Fluff and Garnish
Once everything is cooked just right, fluff the rice gently with a fork to separate the grains. Stir in the chopped fresh parsley for a vibrant finish. Serve immediately with lemon wedges on the side to squeeze over the top, adding that lively citrus zing which completely elevates the meal.
How to Serve Quick One-Pot Seafood Rice Recipe
Garnishes
Fresh parsley and lemon wedges are your go-to garnishes for this dish. The parsley adds bright, herbal notes that cut through the richness, while the lemon juice brings a fresh, zesty finish that awakens the flavors. A light drizzle of extra virgin olive oil over the top just before serving can add an elegant silky mouthfeel.
Side Dishes
This Quick One-Pot Seafood Rice Recipe pairs beautifully with simple, crisp sides. Consider a light mixed green salad with a citrus vinaigrette or some roasted vegetables to add more variety and texture to your meal. Crunchy garlic bread or crusty baguette slices are also perfect for soaking up any broth left on the plate.
Creative Ways to Present
For a fun twist, serve the seafood rice in individual shallow bowls and let each person add their own lemon wedge. You can also sprinkle a few sliced green onions or a handful of toasted almonds on top for extra crunch. If you want to impress guests, try plating the dish inside a hollowed-out bell pepper or serve with a side of saffron aioli for dipping bites of seafood.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator for up to 2 days. The flavors meld wonderfully overnight, making it an ideal next-day lunch or dinner option. Just make sure to keep the seafood chilled to maintain freshness.
Freezing
Seafood dishes can be tricky to freeze as texture might change, but you can freeze this Quick One-Pot Seafood Rice Recipe if necessary. Store portions in freezer-safe containers and consume within one month for best quality. Thaw overnight in the fridge, and be gentle when reheating to avoid overcooking the seafood.
Reheating
To reheat, warm the rice gently on the stovetop with a splash of broth or water to prevent drying out. Stir occasionally until heated evenly. Avoid microwaving at high heat as the seafood can become rubbery, losing that tender texture you love.
FAQs
Can I use other types of seafood for this recipe?
Absolutely! This Quick One-Pot Seafood Rice Recipe is very flexible. You can swap the shrimp and scallops for a mix of mussels, clams, or even firm fish like cod, just keep an eye on cooking times as some seafood cooks faster than others.
Is it possible to make this dish spicy?
Yes, the recipe already includes optional chili flakes to add some heat. You can increase the amount or add a dash of cayenne pepper or hot sauce to turn up the spice according to your taste preference.
Can I make this dish vegetarian or vegan?
For a vegetarian version, replace the seafood and broth with vegetable broth and add hearty vegetables like artichokes, mushrooms, or chickpeas. Keep the seasoning the same to maintain the smoky, savory flavors.
What’s the best type of rice to use?
Long-grain rice such as jasmine or basmati works best because it stays fluffy and separate when cooked. Avoid short-grain varieties as they tend to become sticky and clump together.
How do I prevent the seafood from overcooking?
The key is to add the shrimp and scallops only after the rice has mostly cooked through, then cook just long enough for the seafood to turn opaque and firm. Overcooking will make your seafood rubbery, so timing is everything.
Final Thoughts
Diving into this Quick One-Pot Seafood Rice Recipe is like inviting sunshine and seaside breeze straight into your kitchen. It’s a dish that feels special but is surprisingly simple, perfect for anyone who wants a wholesome, satisfying meal without the fuss. Give it a try tonight—you’ll wonder how you ever managed without this easy, delicious seafood rice in your weeknight repertoire!
Print
Quick One-Pot Seafood Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Pescatarian
Description
A flavorful and easy one-pot seafood rice dish that combines tender shrimp, scallops, and aromatic spices with perfectly cooked rice. Ideal for a quick Mediterranean-inspired meal, this recipe is perfect for pescatarian diets and offers a delicious balance of protein and vibrant flavors.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup long-grain rice (such as jasmine or basmati)
- 2 cups seafood or chicken broth
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound shrimp (peeled and deveined)
- 1/2 pound scallops or firm white fish chunks
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the base: In a large deep skillet or pot, heat olive oil over medium heat. Add the finely chopped onion and cook for 2 to 3 minutes until it becomes soft and translucent.
- Sauté aromatics: Stir in minced garlic and diced red bell pepper, sautéing for another 2 minutes to release their flavors.
- Toast the rice and spices: Add the rice along with smoked paprika, chili flakes (if using), salt, and black pepper. Stir everything together to coat the rice evenly in the oil and spices.
- Add broth and simmer: Pour in the seafood or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 12 minutes.
- Add seafood and peas: Remove the cover and gently fold in the shrimp, scallops or fish chunks, and frozen peas. Cover again to continue cooking.
- Finish cooking: Cook covered for an additional 5 to 7 minutes, or until the seafood is fully cooked and the rice is tender.
- Serve: Fluff the rice gently with a fork. Garnish with freshly chopped parsley and serve hot with lemon wedges on the side for squeezing over the dish.
Notes
- Substitute the seafood with a frozen seafood medley if desired; make sure to thaw and drain it before use.
- For enhanced flavor, add a pinch of saffron or a splash of white wine when pouring in the broth.
- To avoid overcooking the seafood, add it only when the rice is nearly finished cooking.
