A simple and tasty dish for lunch - rice with seafood. It is prepared quickly and does not require special financial and time costs. Today, frozen sea platter can be purchased year-round in supermarkets at an affordable price.

Ingredients:

• dry rice - 2 cups;
• salt - to taste;
• purified water - 4 tbsp.;
• assorted seafood - 350 g;
• garlic - 3 cloves.

Cooking:

1. Boil thoroughly washed rice in salt water. The cereal should be completely cooked, but not overcooked.
2. Assorted seafood pour into a pan with heated oil. Cook until the liquid has evaporated.
3. Separately, fry finely chopped garlic until a pleasant aroma appears.
4. Add rice and cook until browned.
5. Mix grits with still hot seafood.

Arrange the dish on plates and serve for dinner.

Thai cuisine dish

Ingredients:

• pre-cooked rice - 250 g;
• seafood - 250 g;
• green onions - 70 g;
• chili - 2 pods;
• garlic - 4 cloves;
• corn grains - 1/3 st.;
• basil - to taste;
• fish sauce - 3 dessert spoons;
• soy lime / lemon - 1 small. a spoon.

Cooking:

1. Frozen seafood must first be thawed. Then - rinse, remove excess and chop coarsely.
2. Finely chop the greens with a sharp knife, chili - in circles without seeds. Chop the garlic into tiny cubes.
3. Put seafood in a pan with any heated fat. Fry for a couple of minutes over high heat.
4. Then reduce the heating of the plate, fill in the components from the second step. Mix everything and cook for a couple more minutes.
5. Add cooked rice, corn kernels, chopped fresh (light) basil.
6. To mix everything. Close the lid. Simmer seafood until fully cooked.
7. Lastly, send fish sauce and citrus juice to the pan.

After another 1 - 2 minutes, Thai seafood rice will be completely ready. Delicious served with fried eggs.

Cooking in a multicooker

Ingredients:

• dry cereal - 1 tbsp.;
• assorted seafood - half a kilo;
• large carrots - 1 pc.;
• garlic - 3 - 4 cloves;
• onions - 1 head;
• tomatoes (ripe, juicy) - 2 pcs.;
• sweet pepper - 1 pod;
• spices, salt, herbs - to taste.

Cooking:

1. A delicious dish of rice and seafood is easy to prepare in a slow cooker.
2. First, defrost the selected seafood. Then - rinse them and send them to a slow cooker with a little oil. Cook in baking mode for 25 minutes.
3. Transfer to a separate bowl.
4. Peel and finely chop all the declared vegetables. You can leave the skin on the tomatoes. Cook them in the remaining oil in the same program for half an hour. According to the rules of cooking, it is better to add tomatoes at the end - 10 minutes before full readiness.
5. Mix vegetable soft assortment with ready-made seafood. Cover everything with an even layer of thoroughly washed rice. Add crushed garlic.
6. Pour the ingredients with warm water so that they are completely covered with it. Salt.
7. Cook the dish under the lid in the stewing program for 25 - 27 minutes.

Add the chopped herbs last. Stir well before serving.

Fried rice with seafood

Ingredients:

• dry rice - 90 g;
• soy sauce - 4 - 5 dessert spoons;
• shrimps and mussels - 250 g;
• lettuce pepper - ½ pc.;
• ginger root - 1.5 cm;
• green onion feathers - 4 pcs.;
• garlic - to taste;
• egg - 1 pc.;
• cilantro - a few branches;
• salt and red pepper.

Cooking:

1. Rice (any form) pour 1 tbsp. water. Cook over low heat until the liquid has completely evaporated.
2. Garlic (if used) coarsely chopped. Chop the pepper into thick strips.
3. Fry them together until lightly browned in sunflower oil. Remove the garlic from the pan, which has already given off a piquant flavor to the fat. Then add chopped onion and grated ginger.
4. After a couple of minutes, pour in soy sauce and a raw egg. Fry the mixture until cooked through.
5. Send cooked rice to the pan. Sprinkle with salt (not forgetting the saltiness of the soy sauce) and red pepper. Mix well.
6. Seafood separately pour boiling water for half a minute. Get rid of everything superfluous.
7. Pour the shrimp and mussels into the pan with the rest of the ingredients. Leave the fried rice on the stove until the seafood is fully cooked.

Garnish servings with fresh cilantro leaves.

With soy sauce

Ingredients:

• ready-made boiled "Basmati" - 2 tbsp.;
• green salad pepper - 250 g;
• red onion - 2 heads;
• a mixture of shrimp, squid and mini-octopus - 650 g;
• soy sauce - 5 dessert spoons;
• salt, chili - to taste.

Cooking:

1. Fry randomly chopped onion and pepper in any oil. When the vegetables soften, pour in the soy sauce.
2. Rinse and clean seafood separately. Send them to a container with vegetables. Cook together 6-7 minutes.
3. Add already cooked warm cereals. Sprinkle salt and chili to taste.

Darken the dish in a common bowl for a couple of minutes over low heat.

Risotto in tomato sauce

Ingredients:

• special rice for risotto - 230 g;
• assorted seafood - 270 g;
• tomatoes in their own juice (without skin) - about 350 ml;
• onion - 1 head;
• water - 850 ml;
• garlic - 1/3 head;
• olive oil - 5 dessert spoons;
• salt, spices, parsley.

Cooking:

1. Finely chop onion and garlic. Fry the ingredients separately in olive oil.
2. Transfer the translucent onion and lightly browned garlic to a plate.
3. In the remaining oil, fry the peeled seafood for a couple of minutes. Send raw rice to them. Cook the mass until the grits become slightly transparent.
4. Add 1/2 of water and mashed tomatoes. Keep adding liquid as it evaporates. Simmer the dish over low heat for about 20 minutes until the desired consistency of the sauce. At the very end, salt and add spices.

Risotto should not be dry. When cooked properly, it will retain some of the sauce. Sprinkle with fresh parsley when serving.

Step by step cooking with vegetables

Ingredients:

• ready-made boiled rice - 2 tbsp.;
• a mixture of boiled seafood - 650 g;
• green string beans - 250 g;
• sweet corn (canned) - 1 tbsp.;
• red onion - 1 head;
• garlic - 4 - 5 cloves;
• salt pepper.

Cooking:

1. Pour the beans into a pot of water. Boil it after boiling for 6 - 8 minutes. Drain in a colander and pour over ice water.
2. Coarsely chop the onion. Fry it until soft in any oil. The vegetable should just be slightly golden.
3. Add all legumes, chopped garlic.
4. After a couple of minutes, transfer the cooked rice and boiled seafood to the pan.
5. Steam the ingredients of the dish together for 3-4 minutes.

Serve with soy sauce or teriyaki.

In creamy sauce

Ingredients:

• dry rice - 180 g;
• frozen shrimp and mussels - 350 g;
• garlic - 1 clove;
• onion - 1 head;
• oil - olives - 3 dessert spoons;
• dry white wine - 5 dessert spoons;
• fish broth - 1 l;
• parmesan - 70 g;
• heavy cream - 120 g;
• salt and pepper.

Cooking:

1. To cook rice with seafood according to such an original recipe, the first step is to chop the onion and garlic very finely. Fry until lightly browned.
2. Add dry rice to vegetables. Fry it until lightly translucent. Pour wine into the cereal. After evaporation of alcohol - 1 tbsp. broth. It should be completely absorbed into the rice.
3. Then - right on top of the cereal, distribute defrosted seafood. Pour in the remaining broth. Add salt, pepper.
4. When the rice swells, pour cream into it. Salt if necessary.
5. Simmer for another 5-6 minutes.

Sprinkle each serving with shredded cheese.

When preparing rice with seafood, they must be properly cleaned. In shrimps - remove the shell, intestinal wreath, cut off the tails / heads if desired. In squid, remove the insides, a dense plate, remove the film from them. Separate the mussels from the shells, cut off the protruding fibers.

Rice with seafood cannot be called a familiar homemade dish. In the conditions of the middle lane, such recipes are the lot of restaurant menus, festive feasts and romantic dinners. After all, seafood is not always available, and the range of seafood does not give much room for imagination.

Meanwhile, with the right selection of products, rice dishes with sea delicacies may well enter the home menu, diversifying it with bright colors and an unusual combination of flavors.

Only certain varieties of rice groats are suitable for cooking. As a rule, rice with large grains is selected for it, retaining its shape during cooking and not giving a starchy broth. This is the main difference between the dish and the Mediterranean risotto, in which it is important that all the ingredients are combined. To avoid failure, it is important to remember that the same varieties of rice are suitable for seafood dishes as for pilaf.

Rice is usually cooked with small shrimp, squid, mussels. More expensive scallops, miniature cuttlefish are used much less frequently. Seafood is combined with boiled or fried mushrooms, herbs, sautéed vegetables, fatty fish fillets (salmon, mackerel, butter, pink salmon).

Rice with seafood is an independent dish that does not require additions. Complex sauces based on soy sauces of various spiciness can be served with the dish, creamy or cheese dressings can be cooked separately, and thick tomato sauces can be prepared.

How to cook delicious rice with seafood at home is described in detail below.

Rice with mussels

A bright dish of sunny yellow rice and juicy mussels fried in butter.

List of ingredients:

• Mussels boiled-frozen, large - 200 g.
• Sweet pepper - 100 g.
• Garlic - 2-3 pcs.
• Dried parsley - 1 tsp
• Turmeric or curry - 1 tsp
• Salt.
• Butter - 50 g.
• Vegetable broth - 200 ml.

Cooking method:

1. Boil two handfuls of long-grain rice in salted water until al dente (semi cooked). 5 minutes before the end of cooking, pour a spoonful of curry or half a spoonful of turmeric into the water.
2. Carefully drain the broth, if necessary, rinse the grains under running cold water.
3. Melt two tablespoons of butter and fry pre-thawed mussels in it.
4. When the seafood is almost ready, pour in the bell pepper, cut into small cubes. Add a few cloves of garlic, crushed into the pulp.
5. After the appearance of a rich garlic aroma, add boiled rice to the mussels with pepper. Stir, add another piece of butter, add all the spices and dried herbs. Add broth.
6. Simmer covered for 5 minutes.

Rice with seafood and cheese

A quick-to-cook dish consisting of a ready-made sea cocktail, rice and vegetables. The highlight of the recipe is the addition of cheese, which gives the treat a rich taste and viscous texture. A light aftertaste from dry white wine only emphasizes this bright range.

List of ingredients:

• A mixture of wild and long grain rice - 200 g.
• Sea cocktail - 350 g.
• Onion - 100 g.
• White wine - 50 ml.
• Nutmeg - a pinch.
• Hard cheese - 50 g.
• Olives - 50 g.
• Broth - 500 ml.

Cooking method:

1. Fry the onion until transparent. Add to it a sea cocktail of mussels, scallops, squid, shrimp and cuttlefish.
2. Pour dry wine to seafood and add a pinch of nutmeg or cardamom. Evaporate the alcohol.
3. Add oil, add dry rice and mix thoroughly, distributing the fat over all the grains.
4. Pour in broth. Simmer for 15 minutes, uncovered and allowing the moisture to evaporate freely.
5. Season the still hot rice with seafood with grated cheese, chopped black olives or olives.

Rice with seafood and vegetables

A colorful and incredibly appetizing dish of a mixture of spring vegetables, tender fish fillets and large shrimp. The spring mix of vegetables includes leek rings, green peas, green asparagus beans, bell peppers and cauliflower.

List of ingredients:

• Long grain rice, steamed - 150 g.
• Carrots - 50g.
• A mixture of vegetables, spring - 300 g.
• Vegetable oil - 30 ml.
• Shrimps -200 g.
• Mackerel or catfish steak - 200 g.
• Onion - 50 g.
• Spices for cooking fish.
• Salt.
• Suneli hops - 1 tsp

Cooking method:

1. Fry the spring mixture of vegetables in a pan. Add to them a bag of shrimp and two cloves of crushed garlic. Pour a teaspoon of suneli hops. Salt.
2. Boil a large mackerel or catfish steak with the addition of a peeled onion and a small piece of carrot. Pour spices for cooking fish and salt into the water.
3. Cool the steak in broths, disassemble into boneless pieces. Strain the broth from the remnants of vegetables and spices.
4. Add fish fillet and rice grits to shrimp with vegetables. Pour in fish broth.
5. Add salt and spices. Add oil if necessary.
6. Cook under the lid for 15 minutes, periodically monitoring the liquid level and stirring the contents of the dish.

Rice with mushrooms and shrimps

A hearty dish for a good lunch or dinner. For its preparation, you will need mushrooms that retain their density when frying - mushrooms, chanterelles, champignons.

List of ingredients:

• Long grain rice - 150 g.
• Shrimp small - 200 g.
• Onion - 100 g.
• Champignons - 100 g.
• Soy sauce - 20 ml.
• Chicken egg - 2 pcs.
• Cream - 50 ml.
• Hard cheese for serving - 30 g.
• Salt.
• Ground paprika - 1 tsp
• Black pepper.
• Nutmeg.

Cooking method:

1. Similarly to the first recipe, boil a glass of rice in salted water until half cooked.
2. Saute one onion in a pan until translucent. Add coarsely chopped mushrooms and fry until golden brown.
3. After that, add a bag of peeled shrimp to the contents of the pan. Add a spoonful of ground paprika and spices.
4. Beat two eggs with cream until light foam.
5. Pour rice, add oil, add egg mixture and vegetable broth. Simmer until tender, stirring occasionally.
6. At the end, pour in 2 tbsp. l. soy sauce or a little lemon juice. Throw in a pinch of nutmeg. Mix thoroughly and leave under the lid to distribute the flavors.
7. Sprinkle with cheese when serving.

Spicy rice with squid and tomatoes

An unusual dish with a pleasant spicy touch, prepared with the addition of squid, sweet corn and tomatoes in their own juice.

List of ingredients:

• Long grain rice - 150 g.
• Fresh squids - 300 g.
• Garlic - 3 pcs.
• Tomatoes in their own juice - 200 g.
• Bulgarian pepper - 200 g.
• Dill or parsley greens - 20 g.
• Salt.
• Hot soy sauce - 20 ml.
• Sweet corn - 70 g.
• Black pepper.
• Oil for frying.
• Vegetable broth - 300 ml.

Cooking method:

1. Pour squid carcasses with hot water, clean from protein films and cartilaginous knitting needles. Cut into rings or strips.
2. Remove the skin from the tomatoes in their own juice. Separately express the juice.
3. It is also better to peel a pepper pod by chopping the pulp and calcining it over a gas burner. Also, the chopped pod can be put on a plate, pour 1-2 tbsp. l. water and warm in the microwave, turning on the high heat function.
4. Pour oil into a frying pan and heat it up. Add rice cereal, fry for 5 minutes. Pour in broth, season and simmer until done.
5. Fry the squid rings and sweet pepper strips in another pan. Add crushed garlic and chopped herbs.
6. After the appearance of garlic aroma, pour in tomato juice, add sweet corn.
7. Sweat under the lid for a couple of minutes and pour all the contents to the stewed rice. Mix well, add tomato pulp in its own juice and 15-20 ml. hot soy sauce.
8. Mix, evaluate for salt and bring to the desired taste. After a couple of minutes, turn off the fire.

INGREDIENTS

• rice "Jasmine" or "Basmati" - 2 tbsp.
• seafood (shrimp, mussels, squid, mini-octopus, etc.) - 600 g
• green bell pepper - 200 g
• onion (red) - 2 pcs.
• vegetable oil for frying
• soy sauce
• parsley or cilantro
• salt, pepper, chili pepper - to taste

STEP-BY-STEP COOKING RECIPE

Rinse rice, pour cold water (1 part rice 2 parts water) and bring to a boil. Season with salt and simmer, without stirring, until tender, about 20-25 minutes.

Peel the onion and cut into quarter rings. Pepper clean, cut into large slices. In a frying pan, heat the oil, put the onion and pepper, salt a little and fry until soft, over low heat, stirring occasionally. You can stew in soy sauce, in this case salt is not needed.

Prepare seafood. Wash seafood well. Separate the mussels from the shells and remove the protruding bundle of fibers. Peel shrimp from shells, in large shrimp, make an incision along the back and remove the black vein. Large shrimp can be cut into 3-4 parts, small ones can be left as is. Remove the entrails from the squid, remove the cartilaginous plate, remove the films and rinse. Squid cut into rings. Heat 1 tablespoon vegetable oil in a frying pan or wok. Put the shrimp and a little salt (or add soy sauce). Cook the shrimp over medium heat, turning once, until they turn pink (they become matte).

Remove the shrimp from the pan and place in a bowl. Pour a little oil into the pan, put the squid and add a little soy sauce. Cook squid over high heat, stirring occasionally, 10-20 seconds. As soon as the squid become opaque (stop being transparent), remove the pan from the heat.

Transfer the squid to a bowl with the shrimp, and drain the resulting juice from the pan. Add oil to the pan, put the octopuses, lightly salt and fry for about 40 seconds.

Transfer the octopus to a bowl with seafood, and drain the resulting juice from the pan. Pour another tablespoon of oil into the pan, heat well, put the mussels, lightly salt and fry for about 40 seconds. Transfer the mussels to the rest of the seafood.

Put the fried seafood in the pan and heat everything together for about 40-60 seconds, stirring occasionally. Pepper seafood with freshly ground pepper, add salt if necessary, add a small pinch of sugar and, if required (to taste), a little lemon juice. To mix everything. Add some soy sauce. Put the fried (stewed) onion and mix. Combine seafood with vegetables and hot rice, and mix well.

Useful advice

Seafood needs to be fried quickly so that it does not become tough. It is advisable to fry seafood in small portions. Proceed in the same way if you have a seafood mix (first let the seafood thaw in the refrigerator for a day, then rinse them and fry them in small portions). The resulting juice can be drained into a separate bowl and then added to the dish, or simply poured.

You can cook a dish with rice, shrimp, mussels, squid and octopus, mixing them in any proportions, or use a ready-made sea cocktail. As for rice, a variety with a low starch content is suitable for this dish. From long grains you can take jasmine or basmati, from round ones - my favorite is Egyptian camolino. All of these varieties absorb little moisture and are crumbly when cooked.

The preparation process can be divided into two stages. First you need to boil the fluffy rice (I add saffron for a nice color, you can use your favorite spices) and then sauté the seafood and vegetables. As a result, all components are combined and a very tasty dish is obtained, with a pronounced aroma of mussels and shrimps, with a light citrus and garlic aroma. Be sure to try cooking! I hope that the recipe for rice with seafood will become your favorite.

Total cooking time: 40 minutes
Cooking time: 25 minutes
Yield: 2 servings

Ingredients

• rice jasmine, basmati or camolino - 200 g
• seafood - 500 g
• onions - 2 pcs.
• garlic - 2 teeth
• sugar - 1 chip.
• salt and pepper - to taste
• vegetable oil - 3 tbsp. l.
• saffron - 2 chips.
• lemon juice - 0.5 tbsp. l.
• green peas - 1-2 handfuls
• lemon and parsley - for serving

Cooking

Prepare seafood. Defrost in the refrigerator and then rinse. Pay special attention to mussels, they often contain sand, so rinse thoroughly and do not forget to remove the “beard” (protruding bundle that attaches mussels to stones). I used a seafood cocktail: boiled-frozen mussels, shrimp, octopus and squid.



Rinse the rice in several waters to get as much starch out of it as possible. Then pour cold water in such a way that the liquid covers the cereal by about 1-2 cm. As soon as it boils, add salt and saffron, mix. Cook until fully cooked - over low heat, but without stirring, exactly 17 minutes, under a tightly closed lid. During cooking and at the end of cooking, do not open the lid! After the specified time, remove from heat and set the pan aside, wrap with a towel. As a result, you will get well-steamed rice, dense and crumbly, rice to rice.



Pour 1 tablespoon of vegetable oil into the pan, heat well and put the seafood in it. Fry for no more than 2 minutes, add a couple of pinches of salt to taste. Then remove the stewed seafood in a bowl, and drain the resulting liquid separately. Due to such a quick heat treatment, mussels, shrimp and squid will remain soft, they will not turn into rubber. And the liquid left after frying, we use to make the sauce.



Peel a couple of onions and cut into cubes. In a frying pan, heat 2 tablespoons of oil, put the onion and sprinkle it with sugar, fry until soft, over low heat, stirring occasionally. It should caramelize, become soft, a beautiful golden color. But do not overcook it too much, it should not darken and become dark brown, otherwise it will be bitter!



Add 2 cloves of minced garlic to the pan with the onions, simmer for 10-20 seconds. Then pour in the liquid that we poured from the seafood pan and cook for another 30-40 seconds until the liquid has almost completely evaporated. At the same stage, I poured frozen green peas into the pan for a brighter color and taste of our dish. If you do not like rice with vegetables, then you can not add it.



Send the previously stewed seafood to the pan and heat everything together for about 1 minute, stirring occasionally. Adjust the amount of salt and pepper to taste, drizzle with lemon juice.



Combine with hot rice, mix everything gently but thoroughly. Remove from heat and leave covered for a couple of minutes to allow all the flavors to combine.

Serve hot with seafood. Garnish with chopped herbs before serving. Good appetite!

Rice and seafood go great together. And most importantly, they fit perfectly into the menu of a gluten-free diet. And absolutely all family members will like the dish - both those who are forced to adhere to a diet, and those who are free from food restrictions. Our recipe for rice with seafood is different from the classic one - we did not use white wine in it. This ingredient, of course, gives the dish an indescribable taste and aroma. But choosing a wine that is guaranteed to be gluten-free is not always easy.

To prepare rice with seafood, take:

300-400g of a sea cocktail (assorted seafood) - frozen or fresh;

150 g of rice;

olive oil;

half a medium-sized carrot;

half a small onion;

1 small tomato or 1 tbsp. tomato paste (optional) you can - frozen tomato;

2 cloves of garlic;

400 ml of water or broth;

Rice with seafood: recipe with photo

If you have frozen seafood, leave it to thaw at room temperature in a colander, and then rinse well under cool running water.

Finely chop the onion and garlic. If necessary, cut the seafood as well (I cut it so that it would be more convenient for the child to eat the finished dish).

Heat the olive oil in a frying pan and fry the chopped onion and garlic in it for a minute. Then add seafood, salt and fry over medium heat until the squids turn white and soften. At the same time, the sea platter needs to be stirred from time to time. Brought to readiness - and set the pan aside.

While seafood is being cooked, we have time to peel and grate small carrots on a fine grater.

Let's take fig. In another pan, heat 3-4 tablespoons of olive oil. Add rice to it and stir well. The goal is for all the grains to be soaked in oil. A couple of minutes to fry the rice is enough.

Add tomato paste to rice. If you have a fresh tomato, finely chop it. If frozen, warm for a few seconds under hot tap water, peel off the peel with your hands and add the tomato to the rice. Pour already prepared carrots there. Salt well.

Mix, fry for a minute or two, and pour in 150 ml of water or broth. Bring to a boil and reduce the fire. We leave to cook and evaporate.

When the liquid evaporates, add another 150 ml. When it has almost evaporated, you can try rice; most likely it will be ready. Then add another 50 ml of water and prepared seafood. Once again we check the taste of the dish for salt; if necessary, add more salt and pour in the spices that we consider necessary. Rice with seafood will only benefit from spices. Simmer under the lid over low heat for another 5-7 minutes.