A fragrant and hearty dish, this Seafood Rice Pilaf is a symphony of flavors. It’s packed with tender seafood, fluffy rice, and aromatic spices, perfect for a comforting weeknight dinner or a special family gathering.
Why You’ll Love This Recipe?
Seafood Rice Pilaf is one of those dishes that feels fancy but is surprisingly easy to make. The rice soaks up all the flavors from the seafood, broth, and seasonings, creating a meal that’s deeply satisfying. It’s versatile enough to serve as a main course or a side dish and is a great way to enjoy the ocean’s bounty in a single pot.
Ingredients
- Aromatics like onion and garlic for a flavorful base.
- Long-grain rice for the perfect pilaf texture.
- Seafood such as shrimp, scallops, and mussels, adding fresh ocean flavors.
- Broth (chicken or seafood stock) to infuse the rice with richness.
You’ll find the full list of ingredients and exact measurements in the recipe card below!
Directions
- Sauté the onion and garlic in a bit of oil until fragrant.
- Add the rice and toast it slightly to develop a nutty aroma.
- Stir in the broth and bring it to a simmer.
- Gently layer the seafood on top of the rice, cover, and cook until the rice is tender and the seafood is perfectly cooked.
- Garnish with fresh parsley and a squeeze of lemon juice before serving.
Expert Tips and Tricks
- Use fresh seafood: Fresh shrimp, scallops, and mussels make a world of difference in flavor.
- Don’t overcook the seafood: Add it towards the end of cooking to prevent it from becoming rubbery.
- Let it rest: Once cooked, let the pilaf sit for a few minutes before fluffing the rice to ensure even absorption of flavors.
Recipe Variations and Possible Substitutions
- Different seafood: Swap the shrimp or scallops for crab or calamari for a twist.
- Vegetarian option: Omit the seafood and use vegetable broth. Add veggies like mushrooms and peas for a delicious alternative.
- Spices: Add a pinch of saffron or smoked paprika for an extra layer of flavor.
Serving and Pairing Suggestions
This Seafood Rice Pilaf pairs beautifully with a crisp green salad and a side of garlic bread. A glass of chilled white wine, like Sauvignon Blanc, complements the seafood flavors wonderfully.
Storage and Reheating Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove with a splash of broth to keep the rice moist, or use a microwave on low power.
FAQs
Q: Can I use frozen seafood?
Yes, just make sure to thaw it completely and pat it dry before adding it to the dish.
Q: What type of rice works best?
Long-grain rice, like basmati or jasmine, is ideal for pilaf because it stays fluffy and doesn’t clump.
Q: Can I make this ahead of time?
It’s best enjoyed fresh, but you can prepare the rice and add the seafood when reheating.
Q: How do I know when the seafood is done?
Shrimp should turn pink and curl up, while mussels and clams should open. Discard any that don’t open.
Conclusion
Seafood Rice Pilaf is a dish that brings comfort and elegance to your table. Whether you’re cooking for your family or impressing guests, this one-pot wonder is sure to please. Give it a try and enjoy the rich, layered flavors that make this recipe so special!
Print
Seafood Rice Pilaf
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
A fragrant and flavorful one-pot dish combining tender seafood, aromatic rice, and vibrant seasonings. This Seafood Rice Pilaf is perfect for weeknight dinners or special occasions, bringing the taste of the sea right to your table.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups long-grain rice
- 3 cups seafood or chicken broth
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound mussels, cleaned
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, and sauté until softened and fragrant.
- Stir in the rice, coating it in the oil, and toast for about 2 minutes.
- Add the broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Arrange the shrimp, scallops, and mussels over the rice. Cover and cook for an additional 10–12 minutes, until the seafood is cooked through and the mussels open.
- Remove from heat and let sit for 5 minutes. Garnish with parsley and a squeeze of lemon juice before serving.
Notes
- Ensure mussels are tightly closed before cooking and discard any that do not open after cooking.
- For added richness, stir in a tablespoon of butter before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 140mg