This one-pan dish is a fusion that brings together the savory notes of Spanish cuisine with the succulent sweetness of fresh oysters, creating a meal that is both comforting and extraordinary. Perfect for a special dinner or an adventurous twist on a classic, this Spanish-Inspired Fried Rice with Oysters is sure to impress with its robust flavors and elegant presentation.
Developed in partnership with the Department of Agricultural and Human Sciences and NC Sea Grant.
Ingredients
- 1 Tablespoon olive oil
- 1 bell pepper, diced
- 1 celery stalks, diced
- 2 green onions, diced
- 8 ounces mushrooms, diced
- ½ teaspoon salt
- ½ teaspoon paprika (optional to use smoked paprika)
- Pinch of cayenne pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 2 Tablespoon tomato paste
- 1 cup chicken stock
- ⅓ cup white wine
- 4 cups cooked brown rice
- 6 green olives, chopped
- 16 raw oysters
- 3 Tablespoons of liquid (chicken broth, oyster liquid, or water)
Directions
- In a large skillet or wok over medium heat, add oil, bell pepper, celery, green onions, mushrooms, salt, paprika, cayenne, thyme, and oregano. Toss and cook until tender.
- Add tomato paste. Stir to cook for about 1 minute.
- Add stock, white wine, cooked rice, and olives. Stir to combine and then let the mixture sit untouched for a few minutes. This will help develop a crust on the bottom.
- Add oysters on top of rice and a few tablespoons of liquid to the sides of the pan.
- Cover and cook over medium-low heat for about 15 minutes or until the oysters are cooked through.
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