Greek Seafood Rice {Rizi me Thalassina}

This Greek Seafood Rice is fresh, hearty, and delicious. It's super creamy like risotto, but much easier to make.

This Greek Seafood Rice is so good! This recipe includes extra large shrimp as well as mussels, but you can use any seafood you like.

I'm a huge fan of shrimp and rice, as you can tell by this brown rice pilaf with shrimp, this Spanish Paella, this shrimp and pork belly fried rice, this Yang Chow fried rice, and this shrimp fried rice with vegetables.

Shrimp with rice crosses many cultures!

The seafood in Rizi me Thalassina can vary by the region in Greece. You could add clams instead of mussels, and replace half of the shrimp with scallops or calamari. In fact, this rice is great for tossing in any leftover fish you may have.

Greek Seafood Rice Ingredient Shopping List:

• Vegetable stock (for the best flavor, make your own with this recipe) 
• Red and yellow bell peppers
• Arborio rice
• Flat-leaf parsley
• Dry white wine
• Fresh or frozen peas
• Cooked and shelled mussels
• Raw extra large shrimp

For the mussels, you can cook and shell fresh mussels or use leftover mussels.

I cheated and used Kroger's Private Selection frozen fully cooked mussels. This is not an affiliate link, but I'm in love with these mussels.

They come frozen in the shells and all you have to do is cook them from frozen in a saucepan or the microwave. You can find them at Ralph's, Kroger, Fred Meyer, and FoodsCo. Plus, adding the juices from the mussels to the broth mixture adds a lot of flavor to the rice.

For the shrimp, I like to buy raw shrimp in the shells. I peel the shrimp, collect the shells, and freeze them for making shrimp stock later. There is nothing like homemade shrimp stock. It is so delicious.

Put these shrimp shells in a freezer bag and freeze them. When you collect enough shrimp shells, simmer them in water to extract all of the shrimpy flavor.

How to Make Greek Seafood Rice:

First, sauté the bell peppers in olive oil for about five minutes, until softened.

Next, add the rice and some of the parsley and cook the rice while stirring until it becomes opaque. This should take about 3 minutes.

After that, add the wine to deglaze the pan, and then add the vegetable stock.

Finally, cover the pan and cook the rice for about 20 minutes. Then, add the mussels, shrimp, and frozen peas and cook for another five minutes.

Welcome to this month's Fish Friday Foodies. Our theme this month is Mediterranean Seafood, hosted by Sue of Palatable Pastime. I'm super excited to see everyone's recipes!

• • Baccala Soup from Palatable Pastime
  • Seafood Paella from Making Miracles
  • Greek Seafood Rice from Karen's Kitchen Stories
  • Greek Bronzini Pan-fried Paleo Dish from Of Goats and Greens
  • Zarzuela de Marisco from Culinary Adventures with Camilla
  • Linguine Pescatore from Food Lust People Love
  • Moroccan Chermoula Baked Fish Fillet for One from Sneha's Recipe
  • Coquilles St Jacques from Caroline's Cooking
  • Mediterranean Shrimp from A Day in the Life on the Farm
  
  
  

  Greek Seafood Rice {Rizi me Thalassina}

Be sure to pin this recipe to your seafood board on Pinterest so you can find it later. If you try this Greek seafood rice, I'd love to hear from you!

Greek Seafood Rice {Rizi me Thalassina}

Yield: 8 servings

Author: Karen Kerr

This Greek Seafood Rice is so good! This recipe includes extra large shrimp as well as mussels, but you can use any seafood you like.

ingredients:

• 3 cups water
• 2 cups vegetable stock
• 1/2 cup extra virgin olive oil
• 1 large red bell pepper, 1/4 inch dice
• 1 large yellow bell pepper, 1/4 inch dice
• 2 cups arborio rice
• 1/4 cup chopped flat leaf parsley, divided
• 2 tablespoons dry white wine
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 cup mussels, cooked and then shelled
• 1 pound extra large raw shrimp, shelled, deveined, and cut into thirds
• 1 cup frozen peas

instructions:

How to cook Greek Seafood Rice {Rizi me Thalassina}

1. In a medium saucepan, bring the water and vegetable stock to a simmer. Cover and set aside. Reheat if it cools. You want it to be hot when you add it to the rice. 
2. In large pot, such as a Dutch oven, heat the olive oil over medium low heat and add the bell peppers. Sauté for about 5 minutes, until softened. 
3. Add the rice and half of the parsley and cook, stirring constantly, for 2 to 3 minutes. 
4. Add the wine and deglaze the pan. Then, add the water/stock mixture and stir to combine. 
5. Add the salt and pepper. 
6. Reduce the heat to low, cover, and cook for 20 minutes, stirring periodically to prevent burning on the bottom. 
7. Add the mussels, peas, and shrimp, and stir. Cover and cook for an additional 5 minutes, until the shrimp is just cooked. 
8. Adjust the salt to taste, stir in the rest of the parsley, and serve. 

Calories
293.86

Fat (grams)
15.63

Sat. Fat (grams)
2.32

Carbs (grams)
20.63

Fiber (grams)
0.99

Net carbs
19.64

Sugar (grams)
1.33

Protein (grams)
16.64

Sodium (milligrams)
870.24

Cholesterol (grams)
87.31

https://www.karenskitchenstories.com/2020/01/greek-seafood-rice-rizi-me-thalassina.html

Karen's Kitchen Stories

rice, seafood, mussels, shrimp

Side dish, main dish, Seafood, Rice

Greek

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Created using The Recipes Generator

This recipe was adapted from the cookbook, It's All Greek to Me by Debbie Matenopoulos. Here's a great salad from the book to pair with this rice.