I adore this recipe because it brings the vibrant flavors of the sea to life in a comforting, creamy dish that’s perfect for sharing with friends, making it feel like an elegant yet cozy dinner party every time. Plus, the aromatic notes of saffron and paprika blend beautifully with the seafood, whisking me away to a Mediterranean paradise with each bite.
I relish putting together substantial dishes, and one of my favorites to do is Soupy Seafood Rice. I love how the Arborio rice just drinks in the seafood broth, while the soup stock and a splash of dry white wine lend a beautiful depth of flavor.
The protein mix of shrimp, mussels, and clams gives this dish a solid nutritional base, and the saffron adds just a touch of luxury. I finish each serving with a generous handful of fresh parsley.
Ingredients
Olive oil is a fat that is healthy for the heart; it boosts taste and texture.
Onion: Contributes sweetness and depth; high in antioxidants.
Boosting flavor; boosting health.
Garlic is a culinary staple that has great potential as a health-promoting food.
Numerous human studies suggest that the regular consumption of garlic is associated with a lower risk of several diseases, particularly cardiovascular disease.
Sweet and crunchy; high in vitamin C, the red bell pepper.
Paprika: Adds warmth and color; adds smokiness.
Arborio rice: Comes packed with carbohydrates for energy; has a texture that is creamy.
Seafood: Abundant in protein; concentrated with omega-3 fatty acids.
Parsley: Color and freshness; abundance of vitamins A and K.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon paprika
- 1/4 teaspoon saffron threads, optional
- 1 1/2 cups Arborio rice
- 4 cups seafood or fish stock
- 1 cup dry white wine
- Salt and pepper to taste
- 1 pound mixed seafood (shrimp, mussels, clams, squid), cleaned
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
1. In a large pot, warm the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. In the pot, add the minced garlic and diced red bell pepper and cook them for about 2 minutes until they are fragrant.
3. Add the paprika and, if using, saffron threads, cooking for another minute to release their flavors.
4. Add to the pot the Arborio rice, stirring well to combine the grains with the mixture of onion and spices.
5. Add the white wine, stirring constantly until the wine is almost completely absorbed by the rice.
6. Seafood or fish stock should be added gradually, one cup at a time, and to let the rice take up the fishy goodness between additions, stir now and then to keep the rice moving and to help it share the love with all its neighbors.
7. Add salt and pepper to taste as you adjust the seasoning throughout the cooking process.
8. When the rice has become tender and creamy, in about 20-25 minutes, gently fold in the mixed seafood. Cook until the shrimp have turned pink and the mussels and clams have opened, about 5-7 minutes.
9. Incorporate the frozen peas, letting them warm completely. Take the pot off the heat and allow it to sit for a few minutes.
10. Chopped parsley is the final touch to the soupy seafood rice, and lemon wedges served alongside are a bite-sized portion of the essential ingredient for this dish.
Equipment Needed
1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Ladle (for adding stock)
8. Small bowl (for optional saffron threads soaking)
9. Citrus juicer or lemon squeezer (optional, if squeezing lemon juice)
FAQ
- Can I use any type of rice for Soupy Seafood Rice?The optimal rice for this recipe is Arborio rice, as its starch content contributes to the dish’s creamy consistency. However, if you don’t have Arborio rice, short-grain rice varieties that are high in amylopectin and low in amylose can be used.
- How can I make this dish spicier?A pinch of cayenne pepper or a sliced fresh chili can be added along with the garlic for a spicier version.
- Is the saffron absolutely necessary?Saffron contributes a one-of-a-kind flavor and color, but if you don’t have it, you can leave it out. The dish will still be delectable without it.
- Can I make this recipe ahead of time?The dish is ideal served directly after assembly. Components may be prepared ahead of time but should not be reheated if they are to be reassembled for service. Cooked seafood will withstand no further application of heat without becoming dry or rubbery.
- What type of seafood can I use?Any combination of shrimp, mussels, clams, and squid will do, but the important thing is to have a mixture for taste and texture.
- How should I clean the seafood before using?Seafood needs to be prepared properly for the best results. Here are the steps to ensure that happens:
* Rinse all seafood under cold, running water.
* For mussels, scrub thoroughly and pull off the beards.
* For clams, scrub thoroughly and pull off any beards as needed.
* For shrimp, peel and devein as needed. - What pairs well with Soupy Seafood Rice?This dish goes splendidly with a beautifully chilled glass of the same white wine used in cooking, and served alongside a fresh green salad and a loaf of cracked, crusty bread, it makes for an absolutely delightful al fresco dinner.
Substitutions and Variations
Vegetable oil or butter can be used in place of olive oil.
Shallots can replace onion for a milder taste.
Saffron threads may be left out or replaced with turmeric for coloring.
Another short-grain rice, such as Carnaroli or Vialone Nano, can be used in place of Arborio rice.
For a non-alcoholic alternative, dry white wine can be swapped out for chicken broth or more seafood stock.
Pro Tips
1. Toast the Rice: Before adding the white wine in step 5, toast the Arborio rice with the onion, garlic, and spices for a couple of minutes. This can enhance the nutty flavor and create a nice base for absorbing the liquid.
2. Saffron Infusion: If using saffron, consider soaking the saffron threads in the warm seafood or fish stock for about 10 minutes before use. This helps to release more of the saffron’s color and flavor into the dish.
3. Simmer Stock Separately: To maintain a consistent temperature and ensure even cooking, keep your seafood or fish stock warm in a separate pot while gradually adding it to the rice.
4. Perfect Seafood Cooking: Avoid overcooking the seafood by adding it only when the rice is nearly done. Ensure that the shrimp just turn pink and the mussels and clams just open, as overcooked seafood can become tough.
5. Rest the Dish: After incorporating the frozen peas and removing the pot from heat, allow the dish to rest, covered, for about 5 minutes before serving. This helps all the flavors meld and ensures the rice absorbs any remaining liquid.
Soupy Seafood Rice Recipe
My favorite Soupy Seafood Rice Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Ladle (for adding stock)
8. Small bowl (for optional saffron threads soaking)
9. Citrus juicer or lemon squeezer (optional, if squeezing lemon juice)
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon paprika
- 1/4 teaspoon saffron threads, optional
- 1 1/2 cups Arborio rice
- 4 cups seafood or fish stock
- 1 cup dry white wine
- Salt and pepper to taste
- 1 pound mixed seafood (shrimp, mussels, clams, squid), cleaned
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions:
1. In a large pot, warm the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. In the pot, add the minced garlic and diced red bell pepper and cook them for about 2 minutes until they are fragrant.
3. Add the paprika and, if using, saffron threads, cooking for another minute to release their flavors.
4. Add to the pot the Arborio rice, stirring well to combine the grains with the mixture of onion and spices.
5. Add the white wine, stirring constantly until the wine is almost completely absorbed by the rice.
6. Seafood or fish stock should be added gradually, one cup at a time, and to let the rice take up the fishy goodness between additions, stir now and then to keep the rice moving and to help it share the love with all its neighbors.
7. Add salt and pepper to taste as you adjust the seasoning throughout the cooking process.
8. When the rice has become tender and creamy, in about 20-25 minutes, gently fold in the mixed seafood. Cook until the shrimp have turned pink and the mussels and clams have opened, about 5-7 minutes.
9. Incorporate the frozen peas, letting them warm completely. Take the pot off the heat and allow it to sit for a few minutes.
10. Chopped parsley is the final touch to the soupy seafood rice, and lemon wedges served alongside are a bite-sized portion of the essential ingredient for this dish.
