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
Scale
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.
