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If you’re looking for a quick and satisfying meal that doesn’t require a lot of effort, this one-pan seafood rice is the perfect choice!
Packed with the bold flavors of chorizo, tender seafood, and vibrant spices, it’s an easy dish that feels fancy but is simple enough for beginners to master.
Whether you’re making a midweek dinner or impressing guests, this flavorful recipe comes together in no time and uses just one pan for easy cleanup.
Let’s dive in and get cooking!
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Ingredients
- 1 tbsp olive oil
- 1 leek (or onion), sliced
- 110g chorizo sausage, chopped
- 1 tsp turmeric
- 300g long grain rice
- 1L hot fish or chicken stock
- 200g frozen peas
- 400g frozen seafood mix, defrosted
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Instructions
Step 1: Sauté the leek and chorizo
- Heat the olive oil in a deep frying pan over medium heat.
- Add the sliced leek (or onion) and cook for about 5 minutes, stirring occasionally until softened but not browned.
- Next, toss in the chopped chorizo and cook until it releases its oils and turns slightly crispy.
Step 2: Add the rice and spices
- Stir in the turmeric and the long-grain rice, ensuring the rice is fully coated in the oils and spices.
- This gives the dish its vibrant color and a subtle, earthy flavor.
Step 3: Cook the rice
- Pour in the hot fish or chicken stock and bring the mixture to a boil.
- Reduce the heat to low and let it simmer gently for about 15 minutes.
- Stir occasionally to make sure the rice doesn’t stick to the bottom.
Step 4: Add the peas and seafood
- Once the rice is almost cooked, stir in the frozen peas.
- Cook for another 5 minutes.
- Then, add the defrosted seafood mix and cook for an additional 1-2 minutes until the seafood is heated through and the rice is fully cooked.
Step 5: Serve
- Check the dish for seasoning, adding salt and pepper if needed.
- Serve immediately, and for an extra burst of flavor, serve with lemon wedges on the side.
FAQs
What can I use instead of chorizo?
If you don’t have chorizo, you can substitute it with other sausages like Italian or smoked sausage. For a vegetarian option, leave it out entirely or replace it with sautéed mushrooms for a smoky flavor.
Can I use brown rice instead of long-grain white rice?
Yes, but brown rice requires a longer cooking time and may need extra liquid. Be sure to follow the cooking instructions for the type of brown rice you’re using and adjust the stock amount accordingly.
Quick & Easy Italian Seafood Rice
Ingredients
- 1 tbsp olive oil
- 1 leek (or onion) sliced
- 110 grams chorizo sausage chopped
- 1 tsp turmeric
- 300 grams long grain rice
- 1 liter hot fish or chicken stock
- 200 grams frozen peas
- 400 grams frozen seafood mix defrosted
Instructions
Sauté the leek and chorizo
- Heat the olive oil in a deep frying pan over medium heat.Add the sliced leek (or onion) and cook for about 5 minutes, stirring occasionally until softened but not browned.Next, toss in the chopped chorizo and cook until it releases its oils and turns slightly crispy.
Add the rice and spices
- Stir in the turmeric and the long-grain rice, ensuring the rice is fully coated in the oils and spices.This gives the dish its vibrant color and a subtle, earthy flavor.
Cook the rice
- Pour in the hot fish or chicken stock and bring the mixture to a boil.Reduce the heat to low and let it simmer gently for about 15 minutes.Stir occasionally to make sure the rice doesn’t stick to the bottom.
Add the peas and seafood
- Once the rice is almost cooked, stir in the frozen peas.Cook for another 5 minutes.Then, add the defrosted seafood mix and cook for an additional 1-2 minutes until the seafood is heated through and the rice is fully cooked.
Serve
- Check the dish for seasoning, adding salt and pepper if needed.Serve immediately, and for an extra burst of flavor, serve with lemon wedges on the side.
hey Sandra, can i throw in some chicken with the seafood or is that gonna mess up the flavor? not a big seafood fan tbh
Love the idea of adding peas for that pop of color. Gonna try this with brown rice for a healthier twist!
if i burn the rice does it become a smokey flavor enhancement or a total kitchen disaster asking for a friend
depends on how good you are at telling stories to the fire department 😉
Using brown rice might require adjusting the liquid and cooking time. It absorbs more water and cooks slower than white. Anyone tried this?
Seafood and peas, huh? Next, we’ll be throwing in candy bars and calling it a delicacy.
wow, never knew i could make something this fancy, gonna impress my date with it, thanks Sandra!
everyone thinks they’re a chef these days, just because they can throw a bunch of ingredients in a pan lol
seems like a cool recipe, might give it a shot this weekend
I added extra chili flakes for a kick, and it turned out amazing! For those who love a bit of heat, definitely recommend.