Dinner · Spanish

Easy Seafood Rice (One-Pan Spanish Style)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 8, 2026

This is paella's laid-back cousin: a one-pan rice dish loaded with smoky chorizo, sweet peas, and tender seafood. It comes together in about 40 minutes with mostly pantry and freezer staples, so it's perfect for a no-fuss weeknight dinner that still feels a little special.

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Easy Seafood Rice (One-Pan Spanish Style)

Why you'll love this

  • One pan, minimal cleanup.
  • Mostly freezer and pantry staples.
  • Smoky, bright, and genuinely filling.
  • On the table in about 40 minutes.

EveryDayMeal recipe

Easy Seafood Rice (One-Pan Spanish Style)

Prep
10m
Cook
30m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, sliced
  • 4 ounces chorizo, sliced
  • 1 teaspoon ground turmeric
  • 1 1/2 cups white rice
  • 4 cups fish stock
  • 1 1/2 cups frozen peas
  • 14 ounces frozen seafood mix
  • lemon wedges, for serving

Equipment

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

Instructions

  1. Heat 1 tablespoon olive oil in a deep skillet over medium heat. 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 sliced chorizo and fry for 2 to 3 minutes until it releases its reddish oils, which gives the whole dish its smoky color and flavor.
  3. Stir in the turmeric and the rice, tossing until every grain is coated in the oils and lightly glossy, about 1 minute.
  4. Pour in the fish stock and bring to a boil, then reduce to a steady simmer. Cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is nearly tender.
  5. Scatter in the frozen peas and cook for 5 minutes, letting them warm through and brighten the pan.
  6. Stir in the frozen seafood mix and cook for a final 1 to 2 minutes, just until heated through and the rice is fully cooked. Taste and season with salt and pepper, then serve right away with lemon wedges for squeezing.

Tips from the kitchen

  • Use good fish stock if you can, since it flavors every grain of rice. A seafood or vegetable stock works too in a pinch.
  • Don't overcook the seafood. It only needs a minute or two to heat through, or it turns rubbery.
  • Let the rice sit undisturbed for the last few minutes to encourage a lightly crisp bottom layer, the best part of any Spanish rice.

Estimated nutrition per serving: 480 cal · 28g protein · 58g carbs · 15g fat

Make it your own

  • Swap the chorizo for diced bell pepper to keep it lighter or pork-free.
  • Use shrimp alone instead of a seafood mix if that's what you have.
  • Stir in a pinch of saffron with the turmeric for a more classic paella flavor.

Storing & make-ahead

Refrigerate leftovers in an airtight container up to 2 days. Reheat gently in a skillet with a splash of stock or water to loosen the rice. Not recommended for freezing once the seafood is cooked.

Good to know

Do I need to thaw the frozen seafood first?
No. Add it straight from frozen in the last couple of minutes and let it heat through in the hot rice.
Can I use regular long-grain rice?
Yes. Long-grain or medium-grain both work. Short-grain gives a creamier, more paella-like texture.
What if my rice is still hard when the liquid runs out?
Add a splash more hot stock or water, cover, and cook a few minutes longer until tender.
Is this dish spicy?
Not very. The heat depends on your chorizo, so choose a mild or hot variety to suit your taste.

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