Spanish · Dinner
Mixed Seafood Saffron Rice (Gluten-Free)
Saffron-tinted rice simmered in fish stock with white fish, shrimp, mussels and squid, built on a sofrito of onion, garlic, tomato and smoked paprika. A Spanish-style seafood rice finished with lemon and parsley, naturally gluten-free without needing any substitutions to the classic technique.
$9
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.3gProtein
14.2gFat
68.4gCarbs
6.8gSugar
3.6gFiber
1085mgSodium
268mgChol
2.4gSat Fat
980mgPotassium
115mgCalcium
5.8mgIron
6.2mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut the fish into chunks, peel and devein the shrimp, scrub the mussels, and slice the squid into rings.
2
Heat olive oil in a wide shallow pan over medium heat and sweat the diced onion and garlic for 3–4 minutes until soft and translucent.
3
Stir in the grated tomato and smoked paprika, cook over medium heat for 3 minutes until darkened and oil separates.
4
Add the rice and stir over medium heat for 1 minute until glossy. Deglaze with white wine, scraping the base for 30 seconds.
5
Pour in fish stock and saffron, bring to a boil over high heat, then reduce to low and simmer uncovered for 10 minutes without stirring.
6
Nestle the seafood into the rice, cover, and simmer on low for 8–10 minutes until mussels open and shrimp turn opaque pink.
7
Rest uncovered for 5 minutes off the heat so the rice absorbs remaining liquid.
8
Plate
Scatter parsley over the rice, discard any unopened mussels, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 4 oz114g shrimp
- 7 oz200g mussels
- 3 oz86g squid
- 1 cup190g bomba or short-grain rice
- 2 cup480ml fish stock
- 2 pinch2 pinch saffron threads (about 15 strands)
- 1 tsp1 tsp smoked paprika
- 11 onion
- 4 cloves4 cloves garlic
- 22 small tomato (about 3.5 oz/100g)
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp dry white wine
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- 2 pinch2 pinch salt
