One-Pot Spanish Seafood Rice Recipe

+ 1 cup brown rice
+ 8 oz (225 g) frozen seafood mix, defrosted (shrimp, clams, mussels, scallops, squid …)
+ 1 tbsp olive oil
+ 1 onion, thinly sliced
+ 2 garlic cloves, minced
+ 1 red bell pepper, finely chopped
+ 1 red chili, deseeded and thinly sliced
+ 3 cups homemade vegetable stock
+ 1/2 cup organic canned tomatoes
+ 1 bay leaf
+ 1 tsp paprika
+ pinch cayenne pepper
+ sea salt and black pepper to taste

For serving:
+ handful of parsley leaves, chopped
+ lime wedges

Heat the oil in a large skillet, then cook the onion and garlic over a medium heat for 2 to 3 minutes until soft. Tip in the bell pepper, red chili, and rice and cook for 2 more minutes. Stir the tomatoes and vegetable stock into the rice pot, add the bay leaf and season with sea salt, paprika, cayenne pepper, and black pepper. Bring to a boil, then reduce to a simmer, give it a good stir, and leave it to cook for about 45 minutes, stirring occasionally. Mix in the seafood, cook for 3 minutes more until it’s all heated through and then remove from heat.
Sprinkle with parsley and serve with lime wedges. Enjoy!