Medium

Sunday seafood rice

Name: Sunday seafood rice
Prep time: 30 min
Cook time: 40 min
Total time: 70 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

Total time1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Crustaceans: Ingredient to check: Prawns, King prawns. Fish: Ingredient to check: Water. Molluscs: Ingredient to check: Squid, Mussels, Clams. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

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

Jump to steps

30 minpreparation and possible waiting

40 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

Total time: 1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Rice dish 1 to 2 hours Spanish

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

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

Dish type

Rice dishMain course

Meal

Lunch

Preparation

BoilingSautéing

Appliances

Frying panKitchen knifeCasserole

Cuisine

SpanishMediterranean

Season

All year round

Occasion

For the whole familyWeekend

Nutrition

High in protein

Total time

1 to 2 hours

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

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Rice dish · Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Clean the mussels and clams, discarding broken shells and any that do not close when tapped. Steam them in a covered pan with 50 ml of the water for 3–5 minutes; discard any that remain closed.
Strain the liquor and top up with the remaining water to make 950 ml. Briefly brown the squid, prawns and king prawns in 30 ml oil in the paella pan, then remove them.
Sauté the chopped onion, garlic and peppers in the remaining 20 ml oil for 10 minutes.
Add tomato and reduce for 5 minutes until concentrated, then stir in saffron.
Pour in hot water or stock. Add the 6 g salt, allowing for the shellfish liquor. 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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.