Fish and rice casserole

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  • Fish and rice casserole
  • 400 g - Rice
  • 1 - Medium cuttlefish, diced
  • 100 g - Diced monkfish
  • 4 - Shrimps
  • 4 - Crawfish
  • 100 g - Clams
  • 200 g - Mussels
  • 1 - Onion
  • 3 - Ripe tomatoes
  • 1 ¼ liters - Fish stock
  • Oil
  • Salt
  • For the "majada" (crushed garnish):: 2 cloves - Garlic
  • Parsley

It is also known as seafood rice or fish rice.


In a saucepan, sauté the shrimps and crawfish and set aside.

Using the same oil, sauté the monkfish and set aside.

Still with the same oil, stir fry the onion and tomato until dark.

Add the cuttlefish and when soft, add the rice. Stir this a couple of minutes, then pour in the boiling stock.

Let boil for 15 minutes. Near the end of the cooking time, add the monkfish, shrimps, crawfish, clams, mussels and majada (garnish).


Substitute squid for the cuttlefish, or just add squid.
Add ñora (sun dried red pepper) to the majada.

Category: Rice and pasta.
Source: Corpus Culinari Català
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