Seafood rice
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 5 (estimated)
Nutrition facts
- Protein15 %14 g
- Carbs61 %58 g
- Fat24 %10 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 388 kcal | 113 kcal |
| Protein | 14 g | 4.1 g |
| Carbs | 58 g | 16.9 g |
| Fat | 10 g | 2.9 g |
One serving is about 344 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty21/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Seafood - Spanish
Ingredients
- 300 g Rice
- 1 tablespoon Olive oil
- 110 g Chorizo
- 1 teaspoon Turmeric
- 1 Leek (sliced)
- 200 g Peas
- 1 l Fish Stock
- 400 g Frozen Seafood mix
Instructions
Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.
Videos and links
YouTube· from a similar recipe
Tave me presha e oriz !(tradicionale) - Leeks and Rice dish (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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