Spanish Seafood Rice (Arroz de Marisco) with Spain Paella Blend

Spanish seafood rice brings together tender rice, plump shrimp, briny mussels, sweet red pepper, garlic, and tomatoes in a pan that smells like a coastal kitchen at dinnertime. A spoonful of Spain Paella Infused Olive Oil Blend layers warm paprika, fragrant herbs, and smoky spice into the rice so the whole pan cooks with deeper, rounder flavor. It is the kind of dinner that feels right for a family table, a relaxed entertaining night, or a weekend meal when you want something festive without making it fussy.

Garden Infuzions

Spanish Seafood Rice (Arroz de Marisco) with Spain Paella Blend

A bright, savory seafood rice with saffron-kissed broth, tender shellfish, and the warm Spanish herb-and-spice character of Spain Paella Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Mediterranean, Seafood, Spanish

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Spain Paella Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 small yellow onion finely chopped
• 1 red bell pepper diced
• 4 cloves garlic minced
• 1 1/2 cups Arborio or medium-grain rice
• 1/2 teaspoon saffron threads
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt plus more to taste
• 1/4 teaspoon black pepper
• 1/4 cup dry white wine
• 4 cups hot seafood stock or chicken stock
• 1 cup crushed tomatoes
• 1/2 pound large shrimp peeled and deveined
• 1/2 pound mussels scrubbed and debearded
• 1/2 cup frozen peas
• 2 tablespoons chopped parsley
• 1 lemon cut into wedges

Equipment

• 1 wide skillet or paella pan 12-inch or larger
• 1 Saucepan for keeping stock hot
• 1 Wooden spoon for gentle stirring
• 1 set Measuring cups US measurements
• 1 set Measuring spoons US measurements

Method

 

Instructions

1. Heat the seafood stock in a saucepan and keep it hot over low heat.
2. Set a wide skillet or paella pan over medium heat and warm the Spain Paella Infused Olive Oil Blend with the olive oil.
3. Add the onion and red bell pepper, then cook until softened and lightly golden, about 5 minutes.
4. Stir in the garlic and cook for 30 seconds until fragrant.
5. Add the rice, saffron, smoked paprika, salt, and black pepper, and stir to coat every grain.
6. Pour in the white wine and let it simmer until mostly absorbed.
7. Add the crushed tomatoes and 3 1/2 cups of the hot stock, then stir once to combine.
8. Bring the pan to a lively simmer, then lower the heat to medium-low and cook uncovered for 12 minutes without stirring much.
9. Nestle the shrimp and mussels into the rice, then scatter the peas over the top.
10. Add the remaining stock as needed so the rice stays just loose enough to cook evenly.
11. Cook until the shrimp are pink, the mussels open, and the rice is tender but still has a little bite, about 10 to 12 minutes more.
12. Remove the pan from the heat, cover it loosely, and rest for 5 minutes.
13. Sprinkle with parsley and serve with lemon wedges.

Notes

Use hot stock so the rice stays active in the pan and cooks evenly. Medium-grain rice gives the best classic texture, but Arborio works well if that is what you have. If any mussels do not open, discard them. For a richer finish, drizzle a little more Spain Paella Infused Olive Oil Blend over the rice right before serving.

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Recipe Tips

Keep the stock hot before you add it so the rice cooks evenly and keeps its texture. Give the shellfish just enough time to open and turn tender; that is when the pan tastes brightest. A wide skillet or paella pan helps the rice cook in an even layer.

Serving Suggestions

Serve this rice straight from the pan with lemon wedges, chopped parsley, and a simple green salad. A crusty loaf of bread is handy for scooping up the last spoonfuls. It also works beautifully for a casual dinner party or a festive weekend supper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave with a splash of stock or water to loosen the rice. For best texture, add the seafood after reheating if you have extra cooked rice on hand.

Variations

Swap the mussels for clams, or use a mix of shrimp and calamari if that is what you have. If you want a less shellfish-forward pan, use seafood stock and finish with seared fish chunks on top. You can also add peas for a brighter look and a little extra sweetness.

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