Seafood Rice Skillet
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Shrimp and white fish cooked with rice, tomatoes, and savory spices, all in one skillet. A hearty, one-pan seafood dinner inspired by paella, made simple.
By Mia HartwellUpdated September 4, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A one-pan seafood and rice dinner
- 33g of protein per serving
- Inspired by paella, made simple
- Shrimp and flaky fish in every bite
Seafood Rice Skillet
43 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 470kcal
- Protein
- 33g
- Carbs
- 48g
- Fat
- 14g
- Fiber
- 3g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Heat the olive oil in a deep skillet over medium-high. Cook the onion and bell pepper 4 minutes, then add the garlic for 1 minute.
- 2
Stir in the rice, paprika, and turmeric and toast 1 to 2 minutes.
- 3
Add the diced tomatoes and warm broth. Bring to a boil, then reduce to a low simmer, cover, and cook 16 to 18 minutes until the rice is nearly tender.
- 4
Nestle the fish chunks and shrimp into the rice, cover, and cook 5 to 6 minutes, until the shrimp are pink and the fish flakes at 145°F (63°C).
- 5
Season to taste, scatter with parsley, and serve with lemon wedges.
Pro Tips for the Best Results
- Toast the rice in the pan first for a nutty depth and fluffier grains.
- Add the seafood near the end so it cooks gently and does not turn rubbery.
- Use warm broth so the rice starts cooking right away.
- Keep the lid on while the rice simmers and resist stirring.
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How to Cook Seafood Rice Skillet
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Build the base and toast the rice
Soften the onion and pepper, then toast the rice with the spices. Toasting develops a nutty flavor and helps the grains stay separate as they cook.
Simmer the rice
Add the tomatoes and warm broth, then simmer the rice covered until nearly tender. Keep the lid on and avoid stirring so it cooks evenly, like a paella.
Cook the seafood gently
Nestle the fish and shrimp into the rice for the last few minutes, just until the shrimp are pink and the fish flakes at 145°F (63°C). Adding the seafood late keeps it tender. Finish with parsley and lemon.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently with a splash of broth. Seafood is best within a couple of days.
Serving Suggestions
This seafood rice skillet pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use other seafood?+
Yes. Mussels, clams, or scallops all work. Add them based on their cook time so nothing overcooks.
Can I use frozen seafood?+
Thaw and pat dry first so it cooks evenly and does not water down the rice.
My rice is still firm. What happened?+
Usually too little liquid or the lid was lifted. Keep it covered and make sure the rice is submerged.
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