This Spanish Style Seafood Risotto is rich, creamy, full of Spanish flavors and fresh seafood, the perfect meal for any night of the week!
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What is risotto
Risotto is a creamy Italian dish that's almost like mac and cheese made with rice. Risotto is cooked slowly by adding 1 cup of liquid (usually chicken or vegetable broth) at a time, unlike other rice dishes. The slow cooking process allows the rice to release its starches, which results in a creamy and rich sauce.
Ingredients
You'll find the full ingredient list in the recipe card below, here are just a few notes.
- Broth- you can use chicken, vegetable or seafood broth for this recipe.
- White wine- you want a dry white wine that isn't too sweet, such as a Sauvignon Blanc, Pinot Grigio or Pinot Gris.
- Seafood- you can use any of your favorite seafood in this recipe. I recommend white fish, shrimp, scallops, lobster, mussels and/or clams.
Instructions
You will need two saucepans for this recipe, one small and one large, such as a Dutch oven.
Begin by cooking the onion. Cook it in olive oil and butter until it has softened.
Prepare the seafood. Season it with salt, black pepper and paprika.
Add the garlic and rice to the pan.
Next, deglaze the pan with dry white wine. This step is optional. In a traditional risotto recipe, you will begin adding the broth here. However, since this recipe uses a can of diced tomatoes, this is when you will add them, along with the spices to the pan.
Pour in the broth. You will use 1 cup or ladle at a time and will repeat this step until you have used all the broth.
Cook the seafood. I cooked the fish and scallops in a sauté pan with a little bit of oil.
Top Tip
The key to risotto is adding broth to the rice in small increments. However, be sure to only add warm broth to the rice in order to ensure you get the perfect texture. Bring the broth to a boil in a small saucepan, then turn it down to simmer so it stays warm.
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Recipe
Spanish Style Seafood Risotto
Equipment
Ingredients
Risotto
- 4 cups chicken, vegetable or seafood broth
- 1 tablespoon olive oil
- 1-2 tablespoons butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 cup arborio rice
- ½ cup dry white wine optional
- 1 (15 ounce) can diced tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ¼ teaspoon cayenne optional for spice
- ¼ cup fresh basil chopped
- ¼ cup Parmesan cheese
Seafood
- ½ pound white fish cut into bite size pieces
- 1 pound scallops
- shrimp, lobster, clams or mussels optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons paprika
- 1 tablespoon olive oil
Instructions
- Bring the broth to a boil in a small saucepan, then turn the heat to low and keep it at a simmer.
- Heat olive oil and butter in a large saucepan or Dutch oven. Add the onion and cook for about 5 minutes, until it is translucent.
- While the onion is cooking, season the seafood with salt, pepper, and paprika.
- Add the garlic to the pan with the onion and cook for 1-2 minutes, until fragrant.
- Next, add in the arborio rice to the onion mixture and toast it for about 2 minutes. Pour in the wine, if using, and cook until it is fully absorbed about 4 minutes. Pour in the can of diced tomatoes and cook, stirring, until liquid has been absorbed.
- Add in the salt, pepper, turmeric and cayenne to the pan and stir to combine.
- Using a ladle, add approximately 1 cup of simmering broth to the rice and cook, stirring mostly continuously until all of the broth has been absorbed.
- In the meantime, heat 1 tablespoon of olive oil over medium-high heat in a skillet. Next, add seafood to the pan and cook until it is almost done, about 5 minutes.
- Repeat Step 7 until you have used all of the broth. Turn off the heat, add basil and parmesan to the pan and mix until combined. Stir in the seafood, serve and top with more parmesan cheese, if desired. Enjoy!
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Trish Hart says
This sounds delicious!