rice and seafood stews

This is a very nice and very variable combination.

a. boiled rice

Boiling rice is easy, but you do need to read the instructions on the package for the required amount of water and the recommended cooking time. Parboiled rice can be as short as 5 minutes, regular rice as much as 30 minutes.

I usually try to use the correct amount of water, so that there is no liquid left by the time the rice is fully cooked. It is possible to use extra liquid, e.g. if you want to use the rice broth as a base for sauce.

When using boil-in-a-bag rice, use enough water to fully submerge the bag. Just remember: the more water you use, the more flavor you'll be pouring down the drain.


This is what you need for 2-3 servings:

  • 1 cup rice
  • 2-3 cups water
  • S&P, spices of your choice
Pic1: boiled rice


internet pictures

Pic2: pour water
Pic3: add rice
Pic4: simmer

internet pictures

Pic5: strain
Pic6: cover, rest
Pic7: fluff

b. rice and seafood stews

The following dishes all have been prepared with the same method as above, although with different spices and ingredients.


2016-05-18: seafood stew with mixed vegetables, shrimp and salmon

Pic8: stir-fry raw rice, add vegetables
Pic9: shrimp, water
Pic10: all done


2016-12-24: mixed seafood paella

Pic11: seafood, rice, spices, water
Pic12: simmer
Pic13: 30 min. later, almost done


2017-03-26: mixed vegetables and shrimp

Pic13-15: vegetables and jumbo shrimp


2018-06-23: a very wet paella

Pic16-18: rice, jumbo shrimp, peaches


2020-03-11: seafood gumbo is a Cajun dish

Pic14: load that pot
Pic15: almost done
Pic16: served