Dinner · Spanish

Spanish Seafood Rice

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 12, 2026

This one-pan seafood rice brings a little bit of Spain to your weeknight table without the fuss of a proper paella. Frozen seafood mix and a pinch of saffron do the heavy lifting, giving you a golden, savory rice dish that comes together in about 40 minutes. It's colorful, satisfying, and perfect for feeding the family on a busy night.

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Spanish Seafood Rice

Why you'll love this

  • Everything cooks in one pan for easy cleanup.
  • Frozen seafood makes it budget-friendly and quick.
  • Saffron gives it a beautiful golden color and gentle flavor.
  • A colorful, satisfying dinner ready in about 40 minutes.

EveryDayMeal recipe

Spanish Seafood Rice

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

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 garlic cloves, sliced
  • 1 1/4 cups paella rice (or short-grain white rice)
  • 3 1/3 cups vegetable stock
  • 1 pinch saffron
  • 14 ounces frozen seafood mix
  • 1/2 lemon, juiced
  • 1 handful fresh parsley, chopped

Equipment

  • Large saucepan or deep skillet
  • Cutting board
  • Sharp knife
  • Wooden spoon

Instructions

  1. Heat the olive oil in a large saucepan or deep skillet over medium heat. Add the chopped onion and cook for 6 to 7 minutes, stirring now and then, until it turns soft and translucent so the base tastes sweet, not sharp.
  2. Add the chopped red and yellow bell peppers along with the sliced garlic. Cook for 2 minutes more until the peppers start to soften and the garlic smells fragrant.
  3. Stir in the paella rice and cook for about 1 minute, stirring to coat every grain in the oil. This light toasting helps the rice hold its shape and soak up flavor.
  4. Pour in the vegetable stock, add the pinch of saffron, and bring everything to a boil. Once bubbling, lower to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
  5. Stir in the frozen seafood mix and the lemon juice. Cook for 2 to 3 minutes, until the seafood is piping hot and cooked through with no translucent centers.
  6. Spoon into warm bowls and scatter with chopped fresh parsley. Serve right away with extra lemon wedges if you like.

Tips from the kitchen

  • Warm your stock before adding it so the rice keeps cooking at a steady simmer instead of stalling.
  • Don't stir the rice too much once the stock is in. A gentle stir now and then is enough to keep it from sticking without making it gummy.
  • Thaw and pat the seafood mix dry before adding it so it doesn't water down the rice at the end.

Estimated nutrition per serving: 360 cal · 22g protein · 52g carbs · 6g fat

Make it your own

  • Swap the frozen seafood mix for fresh shrimp and mussels if you want to go a little fancier.
  • Add a handful of frozen peas in the last few minutes for extra color and sweetness.
  • Stir in a pinch of smoked paprika with the saffron for a deeper, smokier flavor.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of stock or water to loosen the rice, warming until the seafood is hot throughout. Seafood dishes are best not frozen once cooked.

Good to know

Can I use regular rice instead of paella rice?
Yes. Short-grain white rice is the closest swap. Arborio also works. Avoid long-grain rice, which won't absorb the stock the same way.
Do I need to thaw the frozen seafood first?
It's best to thaw and pat it dry so it heats through quickly and doesn't release extra water into the finished rice.
What if I can't find saffron?
Saffron adds color and a subtle flavor, but you can use a pinch of turmeric for color or simply leave it out. The dish will still taste great.
How do I know the seafood is done?
It only needs 2 to 3 minutes since it's precooked in most mixes. Look for shrimp that are opaque and everything piping hot in the center.

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