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Mediterranean Seafood Medley with Saffron Rice

Course Main Course
Cuisine Mediterranean, Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 3 cloves garlic
  • 1/2 onion
  • 1 tube squid
  • 12 raw jumbo shrimp
  • 3 fillets cod
  • 16 fresh clams
  • 2 tbsp extra virgin olive oil
  • 2 1/4 cups fish broth
  • 1/2 tsp saffron threads
  • 1 cup round rice
  • pinch sea salt
  • pinch black pepper
  • handful fresh parsley
  • lemon wedges


  1. Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, season 12 raw jumbo shrimp (peeled and deveined) with sea salt and freshly cracked black pepper, season 3 cod fillets with sea salt and freshly cracked black pepper, cut 1 cleaned tube of squid into small squares and rinse about 16 fresh clams under cold running water

  2. Heat a fry pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the cod fillets into the pan skin side up, after 3 minutes flip the cod (the thickness of my fillets where 1 1/2 inches), after 2 minutes remove the cod fillets from the pan, transfer to a dish and cover with foil paper

  3. Using the same pan with the same heat add the squid and mix around with the oil, after 1 minute make a well in the middle and add the diced onions and minced garlic, mix around with the oil and cook for another minute, then season everything with sea salt and freshly cracked black pepper and mix it all together, then add 2 1/4 cups of fish broth, pinch in 1/2 a tsp of saffron threads and season again with sea salt, give it a quick mix, once it comes to a boil let it boil for an extra minute to let the saffron really infuse into the broth, then add 1 cup of round rice and mix around so everything is evenly distributed

  4. About 8 minutes after adding the rice into the pan add the shrimp, add the cod fillets back into the pan and the fresh clams, you can give the pan a quick shake so everything is well combined, 4 minutes later lower the fire to a low-medium heat and let it simmer, after 5 minutes place a lid on the pan and turn off the heat

  5. After letting the dish rest for 5 minutes remove the lid and serve directly from the pan, garnished with slices of lemon and freshly chopped parsley, enjoy!

Recipe Notes

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