Name: Budget-Friendly Spanish Seafood Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, finely chopped; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp ground turmeric; 1 cup canned crushed tomatoes; 1.5 cups Arborio or medium-grain white rice; 3 cups low-sodium chicken broth; 12 oz frozen seafood medley (shrimp, calamari, mussels), thawed and drained; 1/2 cup frozen peas; 1 lemon, cut into wedges; Salt and black pepper to taste

Heat the olive oil in a large, wide skillet over medium heat.

Add the chopped onion and diced red bell pepper, sautéing for about 5 minutes until the vegetables are softened and the onions are translucent.

Stir in the minced garlic, smoked paprika, and ground turmeric, cooking for about 1 minute until highly fragrant.

Pour in the crushed tomatoes and cook for 3 minutes, stirring constantly, until the mixture thickens slightly into a rich paste.

Add the rice to the skillet, stirring well for 2 minutes to coat every grain in the tomato-spice mixture and toast the rice lightly.

Pour in the chicken broth, season with salt and black pepper, and bring the liquid to a boil over high heat.

Once boiling, reduce the heat to medium-low, cover the skillet, and let simmer undisturbed for 15 minutes until most of the liquid is absorbed.

Scatter the thawed seafood medley and frozen peas evenly over the top of the rice, gently pressing them into the surface, then cover and cook for another 5 to 7 minutes until the seafood is heated through.

Remove the skillet from the heat, keep it covered, and let it rest for 5 minutes to let the steam finish cooking the rice perfectly.

Garnish with fresh lemon wedges on the side and serve directly from the skillet.