Dinner · Spanish

Easy Spanish Seafood Rice

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 15, 2026

This one-pan seafood rice is proof that paella-style dinners do not have to be complicated. Smoky chorizo and turmeric-tinted rice do the heavy lifting, and a bag of frozen seafood mix means you get restaurant flavor without a trip to the fish counter. It comes together in one pan in about half an hour.

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Easy Spanish Seafood Rice

Why you'll love this

  • Ready in under 40 minutes in a single pan.
  • Frozen seafood keeps it budget-friendly and easy.
  • Chorizo brings big smoky flavor with zero effort.
  • Naturally colorful and family-friendly.

EveryDayMeal recipe

Easy Spanish Seafood Rice

Prep
10m
Cook
28m
Total
38m
Serves
4
Level
Easy

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, sliced
  • 4 ounces chorizo, sliced or diced
  • 1 teaspoon ground turmeric
  • 1 1/2 cups rice (short or medium grain)
  • 4 cups fish stock
  • 1 1/2 cups peas (fresh or frozen)
  • 14 ounces frozen seafood mix
  • lemon wedges, to serve

Equipment

  • Deep skillet or wide frying pan
  • Sharp knife
  • Cutting board
  • Wooden spoon

Instructions

  1. Heat the olive oil in a deep skillet over medium heat, then add the sliced leek and cook gently for about 5 minutes until soft but not browned, so it stays sweet and mild.
  2. Add the chorizo and fry for 2 to 3 minutes until it releases its bright orange oils, which will flavor and color the whole dish.
  3. Stir in the turmeric and rice, tossing until every grain is coated in the oil, then pour in the fish stock.
  4. Bring the pan to a boil, then lower the heat and simmer for about 15 minutes, stirring occasionally so the rice does not stick, until most of the stock is absorbed.
  5. Add the peas and cook for 5 minutes, then stir in the frozen seafood and cook for a final 1 to 2 minutes until heated through and the rice is tender.
  6. Taste and season with salt and pepper, then serve right away with lemon wedges for squeezing over.

Tips from the kitchen

  • Do not stir the rice too much once it is simmering, so it cooks evenly and does not turn gummy.
  • If the pan looks dry before the rice is tender, splash in a little extra hot stock or water.
  • Thaw the seafood mix and pat it dry first so it heats through quickly without watering down the pan.

Estimated nutrition per serving: 520 cal · 30g protein · 62g carbs · 16g fat

Make it your own

  • Swap the leek for a diced onion if that is what you have on hand.
  • Stir in a diced red bell pepper with the leek for extra sweetness and color.
  • Use vegetable stock plus a pinch of saffron for a more classic paella flavor.

Storing & make-ahead

Cool leftovers quickly and refrigerate in a sealed container for up to 2 days. Reheat gently in a pan with a splash of stock or water until piping hot. Reheating seafood only once is safest, so store just what you will eat.

Good to know

Do I need to thaw the seafood first?
Yes, thaw and drain it so it heats through in a minute or two without cooling down the pan or releasing too much water.
What rice works best?
A short or medium grain rice like Arborio or Bomba holds up well, but regular white rice works fine in a pinch.
Can I make it without chorizo?
You can, though you will lose the smoky flavor and color. Add a little smoked paprika and extra olive oil to make up for it.
Why is my rice still hard?
It likely needed more liquid or time. Add a splash of hot stock and simmer a few more minutes until tender.

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