Please note: the ingredients were received free of charge from 44 Foods, but this in no way impacted on our opinion. We were not obliged to write a positive review, and the brand did not see this review before it was put up on the site.
Are you on the lookout for easy, midweek, family meals? If so, then add this Portuguese Seafood Rice recipe from 44 Foods to your repertoire! The ethical and sustainable online grocery shop, which works with some incredible British farmers and producers,  is a great way to buy local, fairly produced and sourced food and drinks, at very reasonable prices – and they’ll deliver your order straight to your door.
I was certainly impressed with the ingredients they sent me for the recipe, all relatively minimally packaged, and ranging from fresh vegetables (including the most enormous bulb of garlic!) to fresh fish from a Cornish fishmonger.
This Portuguese seafood rice recipe is right up my street. A simple dish that I can cook around the toddler during the week, plenty of veg, high in protein and full of flavour.
It was delicious, too, and the toddler devoured it, which is the key! Tender vegetables, the bite of Arborio rice, the fresh fish and seafood and the warmth of the paprika came together to produce a plate of food that I’d be equally happy with served either outdoors with salad in the summer, or as a hearty warmer in the winter.
Portugese Seafood Rice
Ingredients
- 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
Instructions
- 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.
