Description
This Seafood Rice recipe combines succulent shrimp, fresh mussels, and tender scallops with fragrant long-grain rice cooked in a rich chicken or seafood broth. Enhanced with garlic, onion, smoked paprika, and a hint of saffron, it creates a gourmet yet easy-to-make dish perfect for a comforting meal at home.
Ingredients
Scale
Seafood
- 1 pound Shrimp (Fresh or frozen; provides a sweet, tender bite)
- 1 pound Mussels (Look for lively shells to ensure freshness)
- 1 pound Scallops (Adds sweetness and a delicate texture)
Rice and Broth
- 2 cups Long-Grain Rice (Holds texture without becoming mushy)
- 4 cups Chicken or Seafood Broth (Enhances flavor profile substantially)
Aromatics and Seasoning
- 1 medium Onion (Finely chopped; adds sweetness and depth)
- 3 cloves Garlic (Minced; gives a savory punch to the dish)
- 1 teaspoon Smoked Paprika (Provides a warm, smoky flavor)
- 1 pinch Saffron (Optional; adds luxurious flavor and color)
- 1/2 teaspoon Red Chili Flakes (Optional; for a hint of heat)
Fresh Garnishes
- 1/4 cup Fresh Parsley (For garnishing and added freshness)
- 1 tablespoon Lemon Zest (Adds brightness and flavor)
- 1 cup Cherry Tomatoes (Halved, for color and added juiciness)
Instructions
- Prepare the Seafood: Clean and devein the shrimp, scrub the mussels thoroughly, and pat the scallops dry. Set aside to keep ready for cooking.
- Sauté Aromatics: In a large skillet or heavy-bottomed pan, heat oil over medium heat. Add finely chopped onion and minced garlic; sauté until translucent and fragrant, about 3-4 minutes.
- Add Spices and Rice: Stir in smoked paprika, optional saffron, and red chili flakes if using. Add the long-grain rice to the pan, stirring to coat the grains evenly with the spices and aromatics for about 2 minutes.
- Pour Broth and Simmer: Pour in the chicken or seafood broth. Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 15 minutes, allowing the rice to absorb the broth.
- Add Seafood and Tomatoes: Gently nestle shrimp, mussels, scallops, and halved cherry tomatoes into the rice. Cover and continue cooking for an additional 10 minutes until the scallops are opaque, shrimp are pink, mussels have opened, and rice is tender.
- Finish and Garnish: Remove from heat. Discard any unopened mussels. Sprinkle fresh parsley and lemon zest over the dish for brightness and freshness. Let it rest covered for 5 minutes before serving.
Notes
- Make sure to discard any mussels that remain closed after cooking to avoid any food safety issues.
- Saffron is optional but adds a beautiful color and subtle flavor; if unavailable, you can omit it without sacrificing the overall taste.
- Use chicken or seafood broth depending on your preference for a richer or lighter seafood flavor.
- Adjust red chili flakes to your heat tolerance — omit for a milder dish or add more for spice.
- Fresh parsley and lemon zest brighten the dish at the end; don’t skip these garnishes for maximum flavor impact.
