Spanish · seafood

Spanish seafood rice

Name: Spanish seafood rice
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tblsp Olive Oil; 1 chopped Onion; 1 Red Pepper; 1 Yellow Pepper; 2 sliced Garlic Clove; 250g Paella Rice; 800ml Vegetable Stock; Pinch Saffron; 400g Frozen Seafood mix; Juice of 1/2 Lemon; Handful Parsley

total: 0 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Watch it made

Video on YouTube, linked from Source: TheMealDBWatch on YouTube

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Olive Oil1 tbsp
Onion1
Red Pepper1
Yellow Pepper1
Garlic Clove2
Paella Rice250 g
Vegetable Stock800 ml
Saffron
Frozen Seafood mix400 g
Lemonjuice½
Parsley

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
2
Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
3
Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.