Creamy rice with seafood is a dish that reminds me of my childhood on the Mediterranean coast. My grandmother, an expert cook, prepared it with mastery, using the freshest ingredients from the local market. The aroma that flooded the house while it was cooking was simply magical, a promise of a feast of marine flavors. Although she made it in a traditional paella pan over a wood fire, I have adapted her recipe to the Thermomix® to facilitate its preparation without sacrificing the authentic flavor. The key to this dish lies in the quality of the ingredients. The rice, preferably bomba or senia, is the protagonist, absorbing the flavors of the broth and seafood. The prawns, mantis shrimps, mussels and clams provide the essence of the sea, each with its texture and characteristic flavor. The squid, tender and juicy, complement the mixture, while the tuna, although not a traditional ingredient in all recipes, adds a touch of intense and umami flavor. The red pepper and tomato, slowly fried, create a sweet and aromatic base that enhances the rest of the ingredients. For preparation in Thermomix®, it is important to follow the steps carefully. The sauté is essential to develop the flavors, so don't skimp on time when cooking the pepper, tuna and tomato. When adding the fish stock, make sure it is hot so as not to interrupt the cooking of the rice. The amount of broth may vary slightly depending on the type of rice and your personal taste, so be attentive to the texture during cooking. If you see that the rice is drying out too much, add a little more hot broth. Remember that the creamy rice should be juicy, almost creamy. If you want to give it a different touch, you can add a few strands of saffron to the broth to give it a golden color and a subtle aroma. For a vegetarian or vegan version, you can substitute the seafood for assorted mushrooms, artichokes and other seasonal vegetables. Use a homemade vegetable broth and add a little nori seaweed to give it a sea flavor. Serve the creamy rice with hot seafood, freshly made. You can accompany it with some slices of lemon to squeeze on top and a little fresh chopped parsley. A fresh green salad is the perfect complement to balance the richness of the dish. If you have leftover rice, you can store it in an airtight container in the refrigerator for a maximum of two days. To reheat it, add a little fish stock and heat it gently in a pan or in the microwave. You can also prepare the sofrito in advance and store it in the refrigerator until it is time to cook the rice. This will save you time and allow you to enjoy this delicious dish even on the busiest days.

Creamy Rice with Seafood

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Ingredients (10 ingredients)

Preparation (4 steps)

Preparation of the pepper and squid

Sauté of tuna and mantis shrimps

Add the tomato

Cooking the rice and seafood

Finished cooking? Great! 🎉

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