Seafood Medley with Rice
Incredibly delicious yet very simple - ready in just 20 minutes! Seafood Medley with Rice is perfect when you’re craving something special. It’s great for a romantic dinner with white wine. A quick dish, and if you pre-cook the rice, it takes half the time.
Updated : 07 July, 2025
Easy
About 30 min.
Ingredients
270 grams
Seafood cocktail
180 grams
Rice
1
Carrot
1
Onions
1
Garlic
60 grams
Bell pepper
40 grams
Canned corn
40 grams
Green peas
80 grams
Cukinija
to taste
Salt
to taste
Ground black pepper
to taste
Herb mix
3 tablespoon
Olive oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can change the vegetable mix as you prefer. Choose vegetables you like best. If using frozen vegetables, thaw them first so excess moisture drains off. You can buy a ready seafood mix or assemble your own. I’m using shrimp, squid, and mussels. Thaw seafood in the fridge beforehand. Olive oil can be replaced with any neutral vegetable oil.
Step 2
It’s best to use long-grain parboiled rice. Rinse the rice several times in cold water to remove starch. This will make the rice fluffy and separate.
Step 3
Cook the rice in boiling salted water over medium heat, stirring occasionally, until tender. The rice grains should remain slightly firm and not mushy. Drain the rice in a sieve to remove excess water.
Step 4
Peel the onion, rinse it, and chop it into small cubes.
Step 5
Peel the carrot, rinse it, and cut into thin strips.
Step 6
Wash the bell pepper, remove the seeds and stem, and cut it into medium strips or cubes.
Step 7
Wash the zucchini and cut into small cubes. You can use regular zucchini. If it’s young with thin, undamaged skin, you don’t need to peel it. If using a more mature vegetable, peel off the thick skin and remove the seedy core.
Step 8
Peel the garlic. Slice it thinly or chop finely.
Step 9
Heat olive oil in a frying pan. Gently cook the garlic over low heat for about 1 minute to infuse the oil with flavor. Remove the garlic from the pan. If you want chopped garlic in the dish, fry it along with the onions and carrots.
Step 10
Add the chopped onions and carrots to the aromatic oil. Sauté over medium heat for 3-4 minutes, stirring.
Step 11
Add the green peas and stir. Fry for 1-2 minutes.
Step 12
Add the zucchini to the pan and stir. Cook the vegetables for 2-3 minutes.
Step 13
Drain the liquid from the canned corn. Add the corn and bell pepper to the pan. Stir everything together. Fry the vegetables for a few more minutes until they reach the desired tenderness.
Step 14
Rinse the seafood mix in advance and drain in a sieve to remove excess water. Add the seafood to the sautéed vegetables.
Step 15
Season with salt, ground black pepper, and a mix of herbs. Stir.
Step 16
Cook the seafood with the vegetables for 5-7 minutes until done.
Step 17
Add the cooked rice to the pan and stir to combine. Heat the seafood medley with rice for about 1 minute.
Step 18
Serve the seafood medley with rice immediately, sprinkled with fresh herbs. Enjoy your meal!