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Spanish Brothy Rice with Squid, Mussels, and Prawns

Name: Spanish Brothy Rice with Squid, Mussels, and Prawns
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean
Ingredients: 4 tablespoons extra-virgin olive oil; 2 garlic cloves, finely minced; 1 medium red bell pepper, about 5.3 ounces (150 g), finely diced; 1 medium green bell pepper, about 5.3 ounces (150 g), finely diced; 7 ounces (200 g) crushed tomatoes; 1 pounds (500 g) small cleaned squid, sliced into rings with tentacles left whole; 1 2/3 cups (320 g) Spanish round-grain rice, such as Sénia, Bahía, bomba, or Calasparra; 6 1/3 cups (1.5 liters) hot fish or shellfish stock, plus more if needed; 6 ounces (300 g) cleaned mussels in their shells; 7 ounces (200 g) large prawns or jumbo shrimp, preferably shell-on; 1 teaspoon fine salt, plus more to taste; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 lemon, cut into wedges, for serving

A spoonable Spanish seafood rice filled with tender squid, mussels, prawns, peppers, tomato, and a savory fish or shellfish stock.

Prep25 min

Cook35 min

Total1 hr

Serves4 servings

Jump to Recipe

This Spanish brothy rice combines round-grain rice with squid, mussels, and prawns in a flavorful broth enriched with slowly cooked peppers, garlic, tomato, and extra-virgin olive oil.

The generous amount of seafood stock gives the dish its characteristic spoonable consistency, while adding the mussels and prawns near the end keeps them tender and prevents overcooking.

Why You’ll Love This Recipe

Three types of seafood create a rich combination of flavors and textures.
The peppers and tomato form a deeply savory base for the rice and broth.
Round-grain rice absorbs the seafood flavor while the finished dish remains pleasantly brothy.
Most of the cooking takes place in one wide pan, making preparation and cleanup straightforward.
The colorful prawns, mussels, and parsley create an impressive presentation suitable for family meals or entertaining.

Ingredient Notes

Spanish round-grain rice

Sénia and Bahía rice absorb flavor exceptionally well but may be difficult to find outside Spain. Bomba, Calasparra, or Arborio rice are practical alternatives.

Squid

Use cleaned small squid or calamari with both bodies and tentacles. Pat it dry before sautéing so it concentrates in flavor instead of steaming in excess moisture.

Mussels

Choose tightly closed, fresh-smelling mussels. Scrub the shells, remove the beards, and discard damaged mussels before cooking.

Prawns

Large shell-on prawns add flavor to the broth and provide a striking presentation. Jumbo shrimp are the easiest substitute to find in ordinary US supermarkets.

Seafood stock

A homemade fish or shellfish stock produces the fullest flavor. Keep it hot while the sofrito cooks so adding it does not interrupt the cooking process.

Bell peppers and tomato

Cooking the peppers and tomato until concentrated creates the savory vegetable base that supports the seafood without overpowering it.

Expert Tips

Use a wide pan so the rice cooks in a shallow, even layer and the seafood can be arranged without crowding.
Cook the peppers slowly until tender before adding the tomato, since undercooked peppers can give the broth a raw flavor.
Keep the seafood stock hot throughout cooking and have a little extra available in case the rice absorbs liquid faster than expected.
Stir the rice only when first adding it, then gently shake the pan instead of stirring repeatedly to avoid an overly starchy broth.
Add the mussels and prawns during the final minutes so they finish cooking at the same time as the rice.
Serve immediately after the short resting period because the rice continues absorbing broth as it sits.

Serving Suggestions

Serve the rice in wide, warmed bowls with a combination of squid, mussels, prawns, and broth in every portion.

Offer lemon wedges at the table so diners can add fresh acidity according to taste.

Begin the meal with a light Spanish appetizer such as marinated olives, roasted peppers, or a simple tomato salad.

Pair the dish with crusty bread for soaking up the remaining seafood broth.

Storage and Reheating

This brothy rice is best served immediately. Refrigerate leftovers in a shallow airtight container within 2 hours and use them within 2 days. Reheat gently in a saucepan with additional fish stock or water until the rice and seafood reach 165°F (74°C). Avoid repeated reheating, and do not freeze the finished dish because the rice and shellfish may develop an unpleasant texture.

Frequently Asked Questions

Can I use frozen squid, mussels, and prawns?

Yes. Thaw the seafood completely in the refrigerator and drain it thoroughly. Use raw frozen mussel meat only when fresh shell-on mussels are unavailable, adding it during the final few minutes.

Which rice is best for brothy seafood rice?

Sénia, Bahía, bomba, or Calasparra rice works best because these varieties absorb seafood stock while maintaining their shape. Arborio is a useful substitute.

How do I prevent the seafood from becoming tough?

Sauté the squid briefly, then add the mussels and prawns only during the last 3 to 4 minutes. Remove the pan from the heat as soon as the prawns are opaque and the mussels have opened.

How can I keep the finished rice brothy?

Use plenty of hot stock, keep extra stock nearby, and serve the dish immediately after resting. Add a small amount of hot stock before serving if the rice has absorbed too much liquid.

CuisineSpanish, Mediterranean CourseMain Course, Rice Dish Yield4 servings NutritionApprox. 630 calories per serving

Ingredients

4 tablespoons extra-virgin olive oil
2 garlic cloves, finely minced
1 medium red bell pepper, about 5.3 ounces (150 g), finely diced
1 medium green bell pepper, about 5.3 ounces (150 g), finely diced
7 ounces (200 g) crushed tomatoes
1 pounds (500 g) small cleaned squid, sliced into rings with tentacles left whole
1 2/3 cups (320 g) Spanish round-grain rice, such as Sénia, Bahía, bomba, or Calasparra
6 1/3 cups (1.5 liters) hot fish or shellfish stock, plus more if needed
6 ounces (300 g) cleaned mussels in their shells
7 ounces (200 g) large prawns or jumbo shrimp, preferably shell-on
1 teaspoon fine salt, plus more to taste
2 tablespoons finely chopped fresh flat-leaf parsley
1 lemon, cut into wedges, for serving

Instructions

Scrub the mussel shells and remove any beards. Discard mussels with cracked shells and any open mussels that do not close when tapped.
Pat the squid dry, slice the bodies into rings, and leave the small tentacles whole. Peel and devein the prawns if desired, leaving the shells on for additional flavor.
Heat the fish or shellfish stock in a separate saucepan and keep it at a gentle simmer.
Heat the olive oil in a wide, deep skillet or shallow Dutch oven over medium heat.
Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant without allowing it to brown.
Add the diced red and green peppers and cook for 7 to 8 minutes, stirring occasionally, until softened.
Stir in the crushed tomatoes and cook for another 6 to 8 minutes, until the mixture becomes thick and concentrated.
Add the squid and sauté for about 4 minutes, stirring frequently, until it turns opaque and begins releasing its juices.
Pour in the hot stock, season lightly with salt, and bring the mixture to a steady boil.
Add the rice, stir once to distribute it evenly, and cook uncovered over medium-high heat for 12 minutes.
Add the mussels and prawns, pressing them partly into the broth, and continue cooking for 3 to 4 minutes, until the mussels open, the prawns are opaque, and the rice is tender.
Discard any mussels that remain closed after cooking. Add a little more hot stock if the rice becomes too thick, since the finished dish should remain loose and brothy.
Remove the pan from the heat, cover it loosely, and let the rice rest for 5 minutes.
Sprinkle with chopped parsley and serve immediately in warm bowls with lemon wedges on the side.

Notes

Sénia and Bahía are traditional Spanish rice varieties that absorb seafood flavors particularly well. Bomba or Calasparra rice also works, while Arborio is a practical US supermarket alternative.

Small cleaned squid may be sold as calamari in the United States. Fresh or fully thawed frozen calamari can be used, but it should be dried thoroughly before cooking.

Spanish gambones are large prawns. Jumbo shell-on shrimp are the closest widely available US alternative.

Use homemade stock or a certified gluten-free packaged fish or shellfish stock when the gluten-free and wheat-free classifications are required.

The calorie estimate includes 320 g of dry rice, 500 g of squid, 300 g of shell-on mussels, 200 g of prawns, 4 tablespoons of olive oil, vegetables, and the realistic portion of stock consumed.

Cook seafood until the squid and prawns are opaque and the mussels have opened. Discard mussels that remain closed after cooking and refrigerate leftovers within 2 hours.