Spanish-Style Seafood Rice
20m prep 25m cook 45m ready
A Spanish-style seafood rice dish with langoustines, mussels, clams, squid, prawns, and crab, cooked with saffron and paprika.
Ingredients
- 3/7 cups olive oil
- 10 7/12 oz langoustines
- 1 onion finely chopped
- 4 garlic cloves crushed
- 14 1/9 oz short grain rice
- 1 pinch fresh saffron
- 1 pinch paprika
- 2 tomatoes peeled and chopped
- 8 5/11 cups fish stock (bouillon)
- 2 1/5 lbs fresh mussels cleaned and debearded
- 10 7/12 oz fresh clams cleaned
- 1 small squid cleaned and diced
- 7 1/16 oz prawns (shrimp) cooked and peeled
- 10 7/12 oz cooked crab meat
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 402 mg
- Iron: 4.81 mg
- Magnesium: 84.6 mg
- Phosphorus: 526 mg
- Potassium: 1227 mg
- Zinc: 5.19 mg
Let's Cook
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Step 1.
Heat the olive oil in a heavy saucepan over medium heat. Add the langoustines and fry until they start to color, about 2–3 minutes.
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Step 2.
Add the finely chopped onion and crushed garlic to the pan. Cook for 1–2 minutes, stirring occasionally, until the onion starts to soften.
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Step 3.
Stir in the short grain rice, saffron, paprika, chopped tomatoes, and fish stock. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
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Step 4.
Add the cleaned mussels, clams, and diced squid to the pan. Continue to simmer until the rice is just cooked and the shellfish have opened, about 10 minutes. Discard any unopened mussels or clams.
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Step 5.
Stir in the cooked prawns and crab meat. Season with salt and pepper to taste. Serve immediately.
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