Portugese Seafood Rice
This recipe from 44 Foods makes a tasty and quick midweek meal that will keep the whole family happy.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4 people
- 600 g diced white fish
- 4 tbsp olive oil
- 150 g raw prawns
- 1 onion sliced
- 1 celery stalk finely diced
- 3 cloves garlic chopped
- 1 red pepper diced
- 3 large tomatoes roughly chopped
- 2 500ml cans vegetable stock
- 400 g Arborio rice
- 1 tbsp paprika not smoked
- 4 bay leaves
- salt and pepper to season
- 15 g flat leaf parsley picked and roughly chopped
- 1 lemon wedged to serve
Heat half the olive oil and fry the fish and prawns until just-cooked. Remove and season well.
Add the remaining oil and fry the onion, celery, garlic and red pepper for 10 minutes, stirring well.
Add the tomatoes and stock, then bring to the boil.
Add the rice, paprika, bay leaves, salt and pepper, stirring well. Reduce the heat to very low, cover and simmer for 20 mins until the rice is cooked but still wet and soupy (add more stock or water if not).
Add the fish and prawns, then heat through for 5 minutes.
Scatter with parsley and serve in bowls, with lemon wedges.