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Seafood Rice with Tomatoes and Peas

Name: Seafood Rice with Tomatoes and Peas
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 1/2 cups basmati rice; 4 cups chicken or seafood stock; 1/2 cup diced tomatoes; 1/2 cup sliced bell peppers; 1/2 cup frozen peas; 12 large shrimp, peeled and deveined; 1/2 cup crab meat; 1 lemon, sliced

A traditional Spanish dish featuring saffron-infused rice with shrimp, crab, and lemon wedges.

40 minutes4 servings

Seafood Rice with Tomatoes and Peas — Photo: tak.wing · CC BY-SA 2.0

Method

Rinse the rice until the water runs clear.
In a large paella pan, heat olive oil and sauté onions, garlic, and bell peppers.
Add tomatoes and saffron, then stir in the rice.
Pour in the stock and bring to a boil.
Add shrimp, crab, and peas, then reduce heat and simmer for 15-20 minutes.
Garnish with lemon slices before serving.
Serve hot with a side of aioli or garlic bread.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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