The Recipes

Spicy Seafood and Rice

One actual benefit to cooking for one person is that there is always food on hand.  Extra meat and seafood get frozen, and my entire freezer is packed with leftover soups, stews and sauces.  When I don't make it to the market on the exact day I plan for, although I might be missing one or two things I really want, I always have enough to get by.

Spicy Seafood and Rice


- 4 large shrimp, peeled and deveined
- 8 oz. piece of cod
- 1/4 c. rice, cooked according to package instructions
- 1/2 small yellow onion, diced
- 1 rib celery, diced
- 1/4 bell pepper, diced
- 2 cloves garlic, minced
- pinch red pepper
- 1 c. crushed red tomatoes
- splash dry white wine
- splash stock (seafood, vegetable or chicken)
- fresh flat-leaf parsley, chopped
- salt
- pepper
- olive oil

Start the rice cooking according to package instructions.  Generally, you will need 40 minutes for most rices.

In a medium skillet, add the onion, celery and bell pepper.  Season with salt and sweat the vegetables for 7-8 minutes.  Add the garlic crushed red pepper; stir to combine for another minute.  Deglaze the pan with the wine and add the tomatoes and splash of stock.  Let it simmer while the rice cooks.  Add the fish and shrimp in the last few minutes of cooking-- they will both cook very quickly.  The shrimp are ready when they turn pink and start to cook; the cod will turn opaque in 3-4 minutes.  Plate the rice and top with the seafood mixture followed by the fresh parsley.