Spicy Chorizo and Seafood One-Pot Rice
Spicy Chorizo and Seafood One-Pot Rice
Classic DishArroz 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
Instructions
One-Pot Rice
- 1Heat 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.
- 2Add 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.
- 3Add the short-grain rice to the pan and stir well to coat it with the oil and vegetables. Toast for 1-2 minutes.
- 4Pour in the crushed tomatoes and stir. Add the warmed stock and bring the mixture to a simmer.
- 5Season with salt and freshly ground black pepper to taste. Reduce the heat to low, cover the pan, and cook for 10 minutes.
- 6Add the prawns and squid rings to the pan, distributing them evenly over the rice. Arrange the reserved chorizo slices on top.
- 7Cover 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.
- 8Once cooked, remove from heat and let it rest for 5 minutes, covered. Garnish with fresh chopped parsley before serving.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 35 g
- Fat
- 25 g
- Carbs
- 70 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbs | 70 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.
