A delicious all-in-one tray meal of beautifully baked layers of seafood, rice and fresh herbs. With just 30 minutes cooking time, you’ll have fluffy, plumped up rice that has absorbed the combined flavours of seafood and a delicate tomato based sauce. Even better, prep time takes only 5 minutes, so there’s no excuse why this Seafood Rice Bake can’t be a great go-to mid week meal.
Seafood, rice, tomato sauce, herbs… it does sound like there’s a fair bit of work involved in getting this meal on the table. Not true!! This Seafood Rice Bake is a dish with big flavours delivered quickly.
Using a prepackaged seafood mix (marinara) as l do, makes this meal more economical than buying the prawns, calamari and fish separately. I buy a 1 kg packet for $12.99.
If you decide to purchase your seafood mix separately, my tip is to cut them into chunky pieces, particularly if you use calamari, as smaller or thinner pieces may dry out quickly during baking.
My second tip is to have your tomato based sauce already on hand as this will keep preparation time down to a minimum. My Multi Purpose Tomato Sauce is the one l recommend and use for this recipe (l know it works!!) For an even quicker alternative, l have included the instructions for a Quick Tomato Sauce, which only takes a few minutes to put together.
Preparation Time: 5 mins Cooking Time: 30 mins Serves:4-5
- 300 g / 10.5 oz medium grain rice (note 1)
- 700 g / 1.5 lbs mixed sea food (note 2)
- 1 ¾ cups Multi Purpose Tomato Sauce or see below for Quick Tomato Sauce (note 3)
- 3 tbsp of each, roughly chopped parsley and dill
- 2 tbsp olive oil
- 1/2 tsp salt & ½ tsp pepper
Quick Tomato Sauce
- 1 1/4 cups warm water
- 3 tbsp olive oil
- 3 tbsp tomato paste
- 1 tsp salt, 1/2 tsp pepper
- Preheat the oven to 180 C / 350 F.
- Mix together the Quick Tomato Sauce ingredients or have Multi Purpose Tomato sauce ready.
- Pour the tomato sauce into a medium size baking tray. My tray measures 28 cm x 34 cm (11 inches x 13 inches).
- Scatter the rice over the sauce, making sure it’s evenly distributed. Press gently to submerge the rice.
- Place the seafood on top of the rice to form one layer. Press gently.
- Add the chopped herbs, salt and pepper. Drizzle 2 tbsp of olive oil over the herbs.
- Cover firmly and securely with aluminium foil. Make sure that it is as air tight as possible.
- Bake on the middle rack of your oven for 30 minutes if using my Multi Purpose Tomato Sauce or 40 minutes if using my Quick Tomato Sauce Recipe. At the end of the cooking time, remove the tray from the oven and taste the rice to check that it’s cooked. If necessary, recover and return to the oven for 5-minute intervals.
- Remove the tray from the oven and fluff up the rice with a fork.
- Serve immediately with some steamed veggies or thick slices of garlic bread.
- Not all rice cooks the same. The liquid to rice ratio and cooking time is based on using medium grain rice. Other types of rice may give you a slightly different result.
- For economy and convenience, l use a prepackaged seafood mix. The seafood must be thawed beforehand. If you prefer to buy the seafood individually, cut them into chunky pieces (as pictured). This will keep them moist.
- Either my Multi Purpose Tomato Sauce or my Quick Tomato Sauce recipe will work beautifully in this dish. If you don’t have the Multi Purpose Tomato Sauce on hand, my Quick Tomato Sauce recipe will do just fine!!