Spanish seafood rice
This Spanish seafood builds paella rice, saffron and frozen seafood mix into a proper meal you can have ready in about 45 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 3 steps.
You'll mainly reach for saucepan and pan. At easy difficulty across 3 steps, it's a good one for a busy evening. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
- Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
- Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
You'll use: Saucepan · Pan
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Spanish seafood rice
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
- Spiced tortilla Vegetarian
Tips & common questions
How long does Spanish seafood rice take to make?
About 45 minutes from start to finish — an estimate based on the 3 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
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
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Spanish seafood rice via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.