One-Pot Spanish Saffron Fish & Chorizo Rice Skillet
This vibrant one-pot meal features tender white fish fillets simmered with smoky Spanish chorizo, saffron-infused rice, and sweet bell peppers. Ready in just 30 minutes, it’s a flavor-packed dinner with minimal cleanup.
- 2 tbsp olive oil
- 4 oz Spanish chorizo (cured, sliced)
- 1 medium yellow onion (finely chopped)
- 1 medium red bell pepper (diced)
- 3 cloves garlic cloves (minced)
- 1 cup short-grain rice
- 2 cups chicken or fish broth
- 1 large pinch saffron threads
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 lb white fish fillets (such as cod or halibut)
- 0.5 cup frozen peas
- 1 whole lemon (cut into wedges)
- 0.25 cup fresh parsley (chopped, for garnish)
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Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chorizo and cook until fat renders and edges crisp, about 3 minutes.
⏱️ 3 minutes 🌡️ medium heatAdd onion and bell pepper; sauté until softened, about 3 minutes. Stir in garlic and cook until fragrant, 30 seconds.
⏱️ 3 minutesAdd rice and stir for 1 minute to toast. Pour in broth, add saffron, smoked paprika, and salt. Stir well and bring to a simmer.
⏱️ 2 minutesNestle fish fillets into the rice mixture. Cover and cook on low for 12 minutes, until rice is tender and fish is just cooked through.
⏱️ 12 minutes 🌡️ low heatScatter frozen peas over the skillet. Cover and steam for 2 minutes. Serve garnished with parsley and lemon wedges.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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