Recipe byThe ZestyPlate Kitchen
Fragrant saffron rice with sweet peppers and mixed seafood, finished with lemon and parsley. An easy paella-style one-pan supper.
Think of this as a relaxed, midweek cousin of paella: saffron-stained rice, sweet peppers and a good scoop of mixed seafood. Reaching for a frozen seafood mix keeps the cost and the effort down without short-changing the flavour. A squeeze of lemon and a handful of parsley at the end keep it fresh and golden.
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Prep 10 min
Cook 30 min
Total 40 min
Easy
Scale:
- 1 tblsp Olive Oil
- 1 chopped Onion
- 1 Red Pepper
- 1 Yellow Pepper
- 2 sliced Garlic Clove
- 250g Paella Rice
- 800ml Vegetable Stock
- Pinch Saffron
- 400g Frozen Seafood Mix
- Juice of 1/2 Lemon
- Handful Parsley
Preparation
- Heat the oil in a large saucepan and soften the onion for 6 to 7 minutes. Add the pepper and garlic, cook for 2 minutes more, then stir in the paella rice and cook for 1 minute, turning it to coat in the oil.
- Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble for 20 minutes, stirring now and then, until the rice is tender.
- Stir in the seafood and lemon juice and cook for 2 minutes, or until piping hot right through. Serve in warm bowls with the parsley scattered over.
Tips from the ZestyPlate Kitchen
- Drop the saffron into the hot stock first so its colour and scent spread right through the rice.
- Turn the rice in the oil and aromatics for a minute before the stock goes in; it builds flavour.
- Add the seafood near the end so it only just heats through and keeps its texture.
- Lemon and parsley at the finish lift the whole pan.
Frequently Asked Questions
A short-grain paella rice such as bomba soaks up plenty of flavour and is ideal. Try not to stir too often so the grains stay separate.
Yes. Fresh prawns, mussels, squid and white fish all suit it. Add each according to how long it takes to cook so nothing turns tough.
No, it is an everyday version inspired by it. A true paella involves more specific technique and that prized crisp base, the socarrat.
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