Spanish Seafood Rice

Before you even ask. No, this is not a paella dish. It goes into the same family of dishes but if I am strict the ingredients do not adhere to the traditional ones as they are featured in the Valencian paella. (Just for you to know I did not use rabbit nor saffron –two of the main ingredients for the real paella)


What you need:

  • 2 spoons olive oil
  • 1 dent garlic
  • ½ very thin sliced green bell pepper
  • ½ diced tomato
  • 250 g diced chicken
  • 150 g sepia stripes or dices
  • 9 big peeled prawns (you can use the heads and peels of the prawns to make your own seafood stock è just boil them with 3½ cups of water and a spoon of salt)
  • 1 cup round rice
  • 3 cups fish or seafood stock


How you do it:

In a pan stir fry with some oil garlic, pepper, chicken and, sepia stripes. Once the garlic turns golden brown add the tomato and keep on stirring. Add the rice and stir-fry for 1 more minute. Cover the rice with the seafood stock and DO NOT stir anymore (stirring will release starch from the rice making the dish lake a pudding). Just a few minutes before all the stock has evaporated add the shrimps.


Serve and enjoy


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