Spanish-Style Seafood Risotto | Possibly the BEST Creamy Seafood Rice

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Pour the fish broth into a saucepan, add the saffron and heat over medium-high heat.
2. Heat the olive oil in a large frying pan over medium heat.
3. Finely chop the onion and red pepper, roughly chop the garlic, and finely grate the tomatoes.
4. Add the onion, garlic and red pepper to the pan and stir for 3 to 4 minutes until lightly softened. Add the paprika, stir quickly, then add the grated tomato and simmer.
5. When the tomato has slightly thickened, after 3 to 4 minutes, add the rice, season with salt and pepper and stir for 2 minutes until lightly toasted.
6. Add the saffron broth to the rice and stir every 2 to 3 minutes.
7. Pat the cod and shrimp dry on paper towels, season with salt and pepper, and cut the cod into bite-size pieces.
8. After the rice has cooked for 15 minutes and most of the broth is absorbed but liquid remains, stir in the seafood, cover and simmer for 3 to 4 minutes until the rice and seafood are cooked through.
9. Garnish with parsley and serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicOnionTomatoRiceBell pepperShrimpCod