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A serving of savory seafood rice with a mix of shrimp, mussels, and vegetables.

Zesty Smoked Paprika & Turmeric Seafood Rice

This vibrant seafood rice dish features a delightful blend of smoked paprika and turmeric, infused with the fresh flavors of mixed seafood and aromatic vegetables. It's a hearty and flavorful one-pan meal perfect for a weeknight dinner or special occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 350 kcal

Equipment

  • Large, deep skillet or Dutch oven
  • Stirring spoon
  • Lid

Ingredients
  

Main Ingredients

  • 1 cup long-grain white rice such as Basmati or Jasmine
  • 2 tablespoons olive oil
  • small onion finely chopped
  • 2 cloves garlic minced
  • 1 bell pepper any color, diced
  • 1 cup mixed seafood shrimp, calamari rings, mussels, scallops – fresh or frozen and thawed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 cup white wine optional, but highly recommended for depth
  • 2 cups hot vegetable or fish broth
  • 1/4 cup fresh parsley chopped
  • Salt and freshly ground black pepper to taste
  • Lemon wedges for serving

Instructions
 

Preparation

  • Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
  • Heat olive oil in a large skillet or Dutch oven over medium heat, then add chopped onion and cook until softened for about 5 minutes.
  • Stir in minced garlic and diced bell pepper, cooking for 3-4 minutes until softened.
  • Add mixed seafood and cook for 1-2 minutes for shrimp/scallops or 2-3 minutes for mussels/calamari until opaque.
  • Sprinkle in smoked paprika and turmeric, stir well for 1 minute until fragrant. If using, pour in white wine and simmer for 2-3 minutes until mostly evaporated.
  • Add the rinsed rice, stirring to combine, then pour in hot broth and season with salt and pepper.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender.
  • Remove from heat and let rest, covered, for 5 minutes to steam.
  • Fluff rice with a fork, stir in fresh parsley, and serve hot with lemon wedges.

Notes

For extra flavor, you can toast the dry rice in the skillet for a minute or two before adding the broth. Adjust the amount of smoked paprika to your taste for a milder or bolder flavor. If you don't have white wine, you can omit it or use a splash of vegetable broth with a teaspoon of lemon juice for similar acidity.