This is a recipe that I made up using a delicious seafood rice dish I had in Noosa. I have no idea what their recipe was, but this is my version of it that is super quick and delicious. I love grating zucchini through rice as it makes it a beautiful light texture and you get more “volume” without overloading on the carbs. Plus you get to sneak in another serving of veggies for the day.

Of course, you can serve just with plain rice if you like. If you want it completely starchy carb free, then swap the basmati rice for cauliflower rice.

You could make this with any seafood combination really, I just find the marinara mix easy for during the week. Mussels would also be delicious.


Spanish Seafood Rice

Serves 4

500g fresh marinara seafood mix
1 tin organic tomatoes
300-400ml tomato passata
1 brown onion, finely diced
2-4 tbsp macadamia oil
2 fresh tomatoes
1 tsp dried basil
2 tsp ground sweet paprika
2 tsp ground turmeric
2 tsp ground cumin
Himalayan sea salt
Pinch saffron strands
1 1/2 cups cooked basmati rice
4 zucchini
Handful fresh parsley


  1. Heat 1-2 tbsp of macadamia oil in a pan over low heat. Add the onion and cook for a few minutes until softened.
  2. Add the dried basil, sweet paprika, turmeric, cumin and saffron and stir until fragrant (a few more minutes).
  3. Add the marinara seafood mix and stir around for 1 minute.
  4. Add the tin of tomatoes and enough passata to almost cover the seafood. Stir to combine and allow to cook over low heat for 15-20 minutes, until the seafood is opaque and the sauce starts to thicken. Season with sea salt to taste.
  5. Whilst the sauce is cooking, make your zucchini rice. Grate the zucchini and mix together with the cooked basmati rice in a large bowl.
  6. Heat another 1-2 tbsp of macadamia oil in another pan and add the zucchini rice mixture in. Stir around and then leave to cook for a few minutes, allowing the underside to just start getting a bit crunchy.
  7. To serve, add 1 cup or so of the zucchini rice into a bowl and spoon over the seafood sauce mixture. Add fresh parsley on top if you like.




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