Why You’ll Love This Recipe
Rizi Me Thalassina is bursting with coastal flavor and brings the essence of the Mediterranean to your table. It’s comforting like a risotto but lighter and infused with the fresh taste of the sea. This one-pan dish is perfect for casual family dinners or elegant gatherings and is a great way to enjoy a variety of seafood in one satisfying meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
short-grain rice (like Arborio or carolina)
mixed seafood (shrimp, mussels, calamari)
olive oil
onion, finely chopped
garlic, minced
tomatoes (fresh or canned, chopped)
tomato paste
dry white wine
fish stock or vegetable broth (warm)
parsley (chopped, for garnish)
salt
black pepper
red chili flakes (optional)
lemon wedges (for serving)
Directions
- Heat olive oil in a large pan over medium heat. Sauté onion until soft and translucent.
- Add garlic and cook for another minute. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- Add chopped tomatoes and cook for 5–7 minutes until they break down into a sauce.
- Stir in the rice and cook for 1–2 minutes to toast slightly.
- Pour in white wine and let it simmer until mostly evaporated.
- Gradually add warm fish stock, one ladle at a time, stirring regularly as the rice absorbs the liquid.
- After 10–12 minutes of cooking, add the seafood. Stir gently and continue cooking until the rice is tender and the seafood is fully cooked (about 10 more minutes).
- Season with salt, pepper, and optional chili flakes.
- Remove from heat and let rest for a few minutes.
- Garnish with chopped parsley and serve with lemon wedges.
Servings and timing
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
- Add Vegetables: Stir in peas, spinach, or bell peppers for extra color and nutrition.
- Creamier Texture: Add a knob of butter or a splash of cream at the end for richness.
- Saffron or Herbs: Add saffron or oregano for deeper Mediterranean flavor.
- Only One Type of Seafood: Use only shrimp or mussels if you prefer simplicity.
- Rice Swap: Use long-grain rice for a looser texture if desired.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave with a splash of broth or water to prevent drying out. This dish is best enjoyed fresh, as reheated seafood can become rubbery.
FAQs
What does “Rizi Me Thalassina” mean?
It means “rice with seafood” in Greek and refers to a classic seafood rice dish.
What kind of rice should I use?
Short-grain rice like Arborio works best for a creamy texture, but long-grain rice can be used for a fluffier version.
Can I use frozen seafood?
Yes, thaw it first and drain any excess water before cooking.
Is this like a Greek version of paella?
It’s similar in concept—rice cooked with seafood—but with different spices and no saffron unless added.
Can I make it spicy?
Yes, add red chili flakes or chopped fresh chili for heat.
Can I prepare it ahead?
It’s best served fresh, but you can prep the sauce and seafood in advance and cook the rice fresh when ready.
What can I serve with it?
A simple Greek salad, crusty bread, or grilled vegetables pair well.
Can I make it without wine?
Yes, just skip it or replace it with a splash of lemon juice or extra broth.
How do I know the seafood is cooked?
Shrimp turns pink and firm, mussels open up, and calamari becomes opaque and tender.
Can I make this dish dairy-free?
Yes, the recipe is naturally dairy-free unless you choose to add butter or cream at the end.
Conclusion
Rizi Me Thalassina is a delicious, rustic Greek dish that brings together the best of the sea with hearty rice and Mediterranean flavors. It’s fresh, filling, and perfect for seafood fans looking for a comforting yet elegant dish. Whether you’re cooking for family or friends, this meal is sure to impress and transport your taste buds to the Greek coast.
PrintRizi Me Thalassina
Rizi Me Thalassina is a classic Greek seafood rice dish made with short-grain rice and a mix of shrimp, mussels, and calamari, all simmered in a savory tomato-based broth. It’s a one-pan Mediterranean meal that’s rich, aromatic, and packed with coastal flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
Ingredients
- 1 cup short-grain rice (Arborio or Carolina)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, cleaned
- 1/2 lb calamari, cleaned and sliced
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 medium tomatoes, chopped (or 1 cup canned)
- 1 tbsp tomato paste
- 1/3 cup dry white wine
- 4 cups fish stock or vegetable broth (warm)
- Salt and black pepper, to taste
- Red chili flakes (optional, to taste)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a large skillet or pan over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
- Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 2 minutes.
- Add chopped tomatoes and cook for 5–7 minutes until the mixture becomes a thick sauce.
- Stir in the rice and cook for 1–2 minutes to coat the grains.
- Pour in the white wine and simmer until it has mostly evaporated.
- Begin adding warm stock one ladle at a time, stirring regularly and letting the liquid absorb before adding more. Continue for 10–12 minutes.
- Add the shrimp, mussels, and calamari. Stir gently and cook for another 10 minutes, or until the seafood is cooked and the rice is tender.
- Season with salt, pepper, and chili flakes if using. Let rest for 5 minutes off heat.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
- Use thawed and well-drained frozen seafood if fresh is not available.
- Do not stir too frequently after adding seafood to avoid breaking it up.
- Fish stock enhances the seafood flavor, but vegetable broth works too.
- Don’t overcook the seafood—watch closely for doneness.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg
