Name: Spicy Chorizo and Seafood One-Pot Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 150 g chorizo (cured, sliced); 300 g short-grain rice (such as bomba or arborio); 200 g prawns (peeled and deveined); 150 g squid (cleaned and cut into rings); 1 pcs onion (finely chopped); 1 pcs bell pepper (red, deseeded and chopped); 2 tsp garlic (minced); 1 tbsp smoked paprika; 400 g crushed tomatoes; 750 ml fish or vegetable stock (warmed); 2 tbsp olive oil; 2 tbsp fresh parsley (chopped, for garnish); salt (to taste); black pepper (freshly ground, to taste)

Spicy Chorizo and Seafood One-Pot Rice - Image 1

Arroz de Marisco

Prep: 20 min • Cook: 30 min. A robust and slightly spicy version of this classic rice dish, featuring bold chorizo mingling with tender seafood, all cooked quickly in a single pot for maximum flavor and minimal cleanup. This Portuguese-inspired dish is a celebration of land and sea.

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min
Servings: 4
Course: Main
Complexity: Easy

Units:

Scale:

Ingredients

5oz chorizo(cured, sliced)
11oz short-grain rice(such as bomba or arborio)
7oz prawns(peeled and deveined)
5oz squid(cleaned and cut into rings)
1 pc onion(finely chopped)
1 pc bell pepper(red, deseeded and chopped)
2 tsp garlic(minced)
1 tbsp smoked paprika
14oz crushed tomatoes
25 3/8 fl oz fish or vegetable stock(warmed)
2 tbsp olive oil
2 tbsp fresh parsley(chopped, for garnish)
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

One-Pot Rice

Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the sliced chorizo and cook for about 3-4 minutes until it releases its oils and is slightly crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the chopped onion and bell pepper to the pan and sauté for 5-7 minutes until softened. Stir in the minced garlic and smoked paprika and cook for another minute until fragrant.
Add the short-grain rice to the pan and stir well to coat it with the oil and vegetables. Toast for 1-2 minutes.
Pour in the crushed tomatoes and stir. Add the warmed stock and bring the mixture to a simmer.
Season with salt and freshly ground black pepper to taste. Reduce the heat to low, cover the pan, and cook for 10 minutes.
Add the prawns and squid rings to the pan, distributing them evenly over the rice. Arrange the reserved chorizo slices on top.
Cover the pan again and continue to cook for another 10-12 minutes, or until the rice is cooked through and the seafood is opaque. Avoid stirring too much during this stage to allow the rice to form a slight crust at the bottom.
Once cooked, remove from heat and let it rest for 5 minutes, covered. Garnish with fresh chopped parsley before serving.

Nutrition

Servings: 4
Serving size (imperial): 12.3 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	650 kcal	185.7 kcal	2,600 kcal
Protein	35 g	10 g	140 g
Fat	25 g	7.1 g	100 g
Carbs	70 g	20 g	280 g

Tips

For extra depth of flavor, use a seafood stock made from shrimp shells and fish bones.
Serve immediately, directly from the pan, accompanied by a crisp green salad and a wedge of lemon.
Taste the chorizo before adding salt, as it can be quite salty itself, adjusting seasoning as needed.

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Ingredients

5oz chorizo(cured, sliced)
11oz short-grain rice(such as bomba or arborio)
7oz prawns(peeled and deveined)
5oz squid(cleaned and cut into rings)
1 pc onion(finely chopped)
1 pc bell pepper(red, deseeded and chopped)
2 tsp garlic(minced)
1 tbsp smoked paprika
14oz crushed tomatoes
25 3/8 fl oz fish or vegetable stock(warmed)
2 tbsp olive oil
2 tbsp fresh parsley(chopped, for garnish)
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

One-Pot Rice

Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the sliced chorizo and cook for about 3-4 minutes until it releases its oils and is slightly crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the chopped onion and bell pepper to the pan and sauté for 5-7 minutes until softened. Stir in the minced garlic and smoked paprika and cook for another minute until fragrant.
Add the short-grain rice to the pan and stir well to coat it with the oil and vegetables. Toast for 1-2 minutes.
Pour in the crushed tomatoes and stir. Add the warmed stock and bring the mixture to a simmer.
Season with salt and freshly ground black pepper to taste. Reduce the heat to low, cover the pan, and cook for 10 minutes.
Add the prawns and squid rings to the pan, distributing them evenly over the rice. Arrange the reserved chorizo slices on top.
Cover the pan again and continue to cook for another 10-12 minutes, or until the rice is cooked through and the seafood is opaque. Avoid stirring too much during this stage to allow the rice to form a slight crust at the bottom.
Once cooked, remove from heat and let it rest for 5 minutes, covered. Garnish with fresh chopped parsley before serving.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

650 kcal

185.7 kcal

2,600 kcal

Protein

35 g

10 g

140 g

Fat

25 g

7.1 g

100 g

Carbs

70 g

20 g

280 g