Seafood Rice Recipe

Yummy pasta sauce is the secret weapon in this delicious seafood dish

General info

Serves: 4-6


  • 1 small white onion, diced
  • 250g white button mushrooms, sliced
  • 3 tbsp parsley, freshly chopped
  • 4 spring onions, sliced
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 500g white long grain rice
  • 5 saffron strands
  • 400 seafood, mixed
  • 400g (1 Jar) Peppadew Piquanté Pepper and Olive pasta sauce
  • 300ml vegetable stock
  • Salt and Pepper to taste


  1. Heat oil and butter in a paella pan or large deep frying pan
  2. Add the onion, mushroom, parsley and spring onion to the pan and sauté for 2 – 3 minutes
  3. Add the saffron strands and mix through well
  4. Add the rice and seafood and mix again
  5. Add the Peppadew Piquanté Pepper and Olive pasta sauce and vegetable stock
  6. Season, bring to the boil, cover and reduce the temperature to simmer
  7. Cook the seafood rice for 30 -35 minutes or until rice is tender

Chefs tip: Add 150ml vegetable stock or 150ml of white wine for extra depth in flavour if necessary
Supplied by Peppadew SA

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