With no complicated preparation, this one-pot shrimp and squid rice casserole was made with frozen seafood and cooked on the stovetop (oven not necessary, trust me).
Medium-grain rice is best for paella-style dishes. I used a combination of jasmine rice and sticky rice. You can use your preferred rice variety.
One-pot Shrimp and Squid Rice Casserole
- 1 ½ cups rice
- 2 tablespoons olive oil
- 1 ½ cups thinly sliced onion
- 1 tablespoon minced garlic
- 1 ½ teaspoons paprika sweet or smoked, both will work
- 1 ½ teaspoons turmeric powder
- ¼ teaspoon oregano
- 2 to 2 ½ cups broth
- 250 grams frozen shelled and deveined shrimps thawed
- 200 grams frozen squid rings thawed
- 1 bell pepper julienned
- ½ cup sweet peas thawed if frozen
- 1 lemon
- Place the rice in a container and pour in enough water so that the water surface is at least two inches above the rice. Cover loosely and leave the rice to soak for 12 hours in the fridge.
- Drain the rice.
- In a thick-bottomed frying pan, heat the olive oil.
- Saute the onion slices until softened.
- Stir in the garlic, paprika and turmeric. Continue sauteeing for another minute.
- Stir in the drained rice.
- Pour in enough broth to cover the rice. If the broth is unseasoned, add salt and pepper.
- Cover the pan and let the rice absorb the broth. Check the rice after ten minutes. If still too undercooked and the broth has dried up, add another quarter cup of broth.
- When the rice is almost done and very little broth is left, spread the shrimps, squid rings, bell pepper and green peas over the rice.
- Sprinkle salt and pepper over the seafood and vegetables.
- Cover the pan and continue cooking until the rice, shrimps and squid rings are done.
- Squeeze a lemon over the shrimp and squid rice before serving.