Authentic Seafood Rice Recipe (Easy One-Pan Meal)

This Seafood Rice Recipe is one of my favorite comfort meals—it’s warm, colorful, and full of fresh flavor. I grew up eating dishes like this with family, and now I love making it at home whenever I’m craving something cozy but still light. It all comes together in one pan, with tender seafood, veggies, and herbs—simple, satisfying, and perfect for sharing.

🛒 Ingredients for Seafood Rice Recipe

• 200g (7 oz) calamari rings (fresh or thawed)

• 200g (7 oz) white fish fillet, cut into bite-sized chunks (e.g., cod or haddock)

• 1 medium carrot, julienned or thinly sliced

• 1 small tomato, diced

• 1/2 cup black olives, sliced

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, chopped (plus more for garnish)

• 1 cup short-grain rice (Bomba rice or paella rice works best)

• 2 1/4 cups seafood stock or water

• 2 tbsp olive oil

• Juice of 1/2 lemon

• Salt and black pepper to taste

💡 Cooking Tip: Rice types can vary in how much liquid they absorb. You may need to add a little more water or broth as it cooks. It’s a good idea to check the cooking instructions on your rice package and adjust the liquid amount or cooking time as needed for best results.

👩‍🍳 Step-by-Step Instructions

Prep the Ingredients

• Clean and pat dry the seafood.

• Chop all vegetables and herbs.

• Measure out the rice and stock.

Sauté the Aromatics

• Heat olive oil in a large pan over medium heat.

• Add garlic and sauté for 30 seconds until fragrant.

• Add the carrots and cook for 2–3 minutes, stirring occasionally.

Add the Seafood

• Stir in the fish chunks and calamari rings.

• Sear lightly for 2–3 minutes until just starting to cook.

• Season with a little salt and pepper.

Stir in the Rice and Veggies

• Add rice to the pan and toast for 1–2 minutes.

• Mix in the diced tomatoes and sliced olives.

• Pour in the seafood stock and bring to a simmer.

Simmer Until Tender

• Reduce heat to low, cover the pan, and let it simmer for 18–20 minutes.

• Stir occasionally to prevent sticking.

• Check if the rice is tender and has absorbed most of the liquid.

Finish and Serve

• Turn off the heat. Add lemon juice and chopped parsley.

• Give it a gentle stir and let it rest for 2–3 minutes.

• Serve hot with extra parsley and a lemon wedge on top.

Storage & Reheating Tips

How to Store

• Refrigerate: Let the seafood rice cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.

• Freezing: While you can freeze it, seafood tends to become rubbery when reheated from frozen. For best texture and flavor, it’s recommended to enjoy seafood rice fresh or within a few days of cooking.

How to Reheat

• Stovetop (Best Method): Add a splash of water or seafood broth to a pan and reheat over low to medium heat, stirring occasionally until warmed through.

• Microwave: Place a portion of seafood rice in a microwave-safe bowl, cover loosely, and heat on medium for 1–2 minutes. Stir halfway through. Add a bit of water or lemon juice to keep it from drying out.

Tip: Avoid overcooking during reheating to keep the seafood tender, not rubbery.

FAQ

Q1. Can I use frozen seafood? Yes! Frozen seafood works well—just make sure it’s fully thawed and patted dry before cooking to avoid excess moisture that can make the rice soggy.

Q2.What kind of rice is best for seafood rice? Short-grain rice like Arborio or paella rice (such as Bomba) is ideal because it absorbs liquid well while staying tender. Avoid long-grain rice, which won’t give the same creamy texture.

Q3. Can I substitute the seafood? Absolutely. Feel free to swap in shrimp, mussels, or scallops based on what you have or prefer. Just adjust cooking times to avoid overcooking delicate seafood.

Q4. How do I keep the rice from sticking to the pan? Stir occasionally, and keep the heat low once you add the stock. A splash of oil or broth during simmering also helps.

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