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Sunday seafood rice

Name: Sunday seafood rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean
Ingredients: 300 g Rice (short-grain); 300 g Squid (cut into rings); 150 g Prawns; 150 g King prawns; 100 g Mussels; 100 g Clams; 100 g Green pepper; 80 g Red pepper; 90 g Onion; 150 g Tomato (grated); 6 g Garlic; 0.2 g Saffron; 950 ml Water (or light fish stock); 50 ml Extra virgin olive oil; 6 g Salt

A saffron seafood rice with squid, prawns, mussels and clams, made for sharing.

25 minprep

35 mincooking

4servings

2.333 kcalwhole recipe

583 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Pescatarian Rice dish 30 to 60 minutes Spanish

Gluten-free y 7 más Indicative dietary requirements

View full classification 21 etiquetas

Diet

Pescatarian

Necesidades alimentarias

Gluten-freeEgg-freeLactose-freeNut-freePeanut-freeSoy-freeSesame-freeNo added sugar

Dish type

Rice dishMain course

Meal

Lunch

Preparation

Boiling

Aparatos

Frying pan

Cocina

SpanishMediterranean

Season

All year round

Occasion

For the whole familyWeekend

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish · Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Rice short-grain 300 g
Squid cut into rings 300 g
Prawns 150 g
King prawns 150 g
Mussels 100 g
Clams 100 g
Green pepper 100 g
Red pepper 80 g
Onion 90 g
Tomato grated 150 g
Garlic 6 g
Saffron 0.2 g
Water or light fish stock 950 ml
Extra virgin olive oil 50 ml
Salt 6 g

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Selección práctica

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preparacion

Sartenes - Set de 3.

BRA · Prior

Tres tamaños para cocinar cada receta con comodidad, control y excelentes resultados.

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Let’s get cooking

Method

Briefly brown the squid, prawns and king prawns in the paella pan with oil; remove the shellfish.
Sauté onion, garlic and peppers for 10 minutes. Add tomato and reduce until concentrated, then stir in saffron.
Pour in hot water or stock. When boiling, distribute the rice and squid; cook for 5 minutes over high heat and 13 minutes over medium heat without stirring.
Add the prawns, king prawns, steamed mussels and clams for the last 4 minutes. Rest for 5 minutes.
Taste, adjust the salt, and serve at its best.

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Ingredients

Utensilios para esta receta Utensilio recomendado

Sartenes - Set de 3.

Method

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