Seafood rice
This Spanish seafood builds leek, chorizo and turmeric into a weeknight-friendly meal you can have ready in about 50 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 5 steps.
You'll mainly reach for frying pan / skillet and pan. At easy difficulty across 5 steps, it's a good one for a busy evening.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning.
- Add the chorizo and fry until it releases its oils.
- Stir in the turmeric and rice until coated by the oils, then pour in the stock.
- Bring to the boil, then simmer for 15 mins, stirring occasionally.
- Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.
You'll use: Frying pan / skillet · Pan · Saucepan · Deep fryer / pot
Watch how it's made
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What to serve with Seafood rice
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
- Spiced tortilla Vegetarian
Tips & common questions
How long does Seafood rice take to make?
About 50 minutes from start to finish — an estimate based on the 5 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Seafood rice via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.