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seafood with rice
Victoria Haneveer

Simplest Recipe with Seafood Rice

The blend of seafood as your protein and rice as your carb makes for some impressive dishes. But it's a myth that seafood rice is hard to make and, in fact, if you choose your ingredients carefully, you can make a quick and easy dish that looks and tastes like you spent hours on it!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main dishes
Ingredients Method

Ingredients
 

  • 1 tablespoon oil (olive, sunflower or what you prefer)
  • 1 thinly sliced yellow onion
  • 1 teaspoon ground turmeric
  • 5 ounces (110g) chopped chorizo sausage
  • 14 ounces (400g) thawed mixed seafood
  • 7 ounces (200g) frozen peas
  • 11 ounces (300g) long grain rice
  • 2 pints (1 liter) hot fish or chicken bouillon/stock
  • Chili powder (optional)
  • Lemon wedges, to serve

Method
 

  1. Fry the onion for 5 minutes until tender but don't let it brown.
  2. Add the chorizo and fry for several minutes until the oils start coming out.
  3. Stir in the rice and turmeric and then add the bouillon or stock.
  4. Bring to a boil and simmer for 15 minutes, stirring every now and then.
  5. Add the peas and cook for 5 minutes and then add the seafood (and chili powder if using) and warm through.
  6. When the seafood is hot and the rice is fully cooked, season to taste and serve with lemon wedges.