Sea Best


This seafood rice dish is known best in Spanish cuisine, and our sweet shrimp play deliciously in this one-pot recipe with savory saffron, vegetables and white fish.


1lb Sea Best® Raw Shrimp, peeled and deveined
1lb Sea Best white fish (pollock, cod, grouper, haddock)
1(6.5 oz.) can of clams, minced, undrained
2tablespoons olive oil
1/2yellow onion, chopped
4cloves garlic, minced
4cups chicken, vegetable or seafood broth
pinch of saffron
2cups brown rice
1(14.5-oz.) can diced or stewed tomatoes, undrained
1cup frozen sweet green peas, thawed
salt and pepper to taste


  • Heat olive oil in paella pan or Dutch oven over medium-high heat. Add onion and cook until onion is starting to turn translucent, about 4-5 minutes. Add garlic; cook about 1-2 minutes.
  • Add broth and saffron; add rice and stir until rice is in an even layer in the pot. Bring to a boil, then turn to medium heat and let cook until about half of liquid is absorbed, about 15-20 minutes.
  • Reduce heat to low. Add shrimp, fish, clams, clam juice and tomatoes and nestle under rice. Cook until seafood is cooked through and most of the liquid is absorbed, about 15-20 minutes.
  • Add peas to top and let stand for 5 minutes, or until remaining liquid is absorbed. Fluff with a fork.
  • Recipe courtesy of