Rice with seaweed

Rice with seaweed

Course: First dish
Cuisine: Spanish
Keyword: rice, seaweed
Calories: 518.15kcal

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings 4 serves


  • 25 g Irish Moss dehydrated
  • 400 g rice
  • 3 leek small
  • 1 tomatoes
  • ½ red pepper
  • 1 carrot
  • 2 clove garlic
  • 1 chilli
  • 2 papers saffron
  • olive oil
  • water
  • salt

Step by step instructions

  • In a little oil put to sauté garlic, leeks and pepper chopped small, along with chilli.
  • When they begin to soften, remove the chilli (optional) and add the tomato and carrot also chopped.
  • Once everything’s fried, add the seaweed, dehydrated, as they will cook together with the rice.
  • Add the rice and and stir a bit.
  • Finally, add the hot water with the two bags of saffron.
  • Season with moderation, as the seaweed provide salt, and let cook until the water has evaporated.
  • It should not take more than 20 minutes, and the seaweed should not cook more than that time because it would boost its flavour too much.


Calories: 518.15kcal | Carbohydrates: 93.74g | Protein: 8.8g | Fat: 11.51g | Saturated Fat: 1.68g | Sodium: 1196.25mg | Potassium: 373.52mg | Fiber: 3.59g | Sugar: 4.64g | Vitamin A: 3896.97IU | Vitamin C: 31.58mg | Calcium: 82.95mg | Iron: 3.03mg

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