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Overhead view of a bowl of Spanish Tuna Rice topped with green olives and chopped parsley next to fresh lemon wedges.

Spanish Tuna and Tomato Rice

A hearty and flavorful one-pan meal, this Spanish Tuna and Tomato Rice combines aromatic vegetables, rich tomato sauce, smoked paprika, and tender short-grain rice with succulent canned tuna. Perfect for a quick weeknight dinner with authentic Spanish flair.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean, Spanish
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 medium Yellow onion finely chopped
  • 1 medium Red bell pepper finely chopped
  • 3 cloves Garlic minced
  • 1 tsp Smoked paprika (pimentón) sweet or hot, to taste
  • pinch Saffron threads optional, for color and flavor
  • 1 can Crushed tomatoes 14.5 oz / 400g
  • 2.5 cups Chicken or vegetable broth
  • 1.5 cups Spanish short-grain rice such as Bomba or Calasparra; Arborio can be substituted
  • 2 cans Canned tuna in olive oil 5 oz / 140g each, drained (reserve a tablespoon of oil if desired for extra flavor)
  • to taste Salt
  • to taste Black pepper
  • 1/4 cup Fresh parsley chopped, for garnish
  • 1/2 Lemon cut into wedges, for serving
  • 1/4 cup Green olives pitted and sliced (optional, for garnish)

Equipment

  • Large deep skillet or Dutch oven with lid
  • Cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons

Method
 

Prepare the Base
  1. Heat the olive oil in a large deep skillet or shallow Dutch oven over medium heat. Add the chopped onion and red bell pepper and sauté for 5-7 minutes, until softened and translucent.
  2. Stir in the minced garlic, smoked paprika, and saffron threads (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
Simmer the Rice
  1. Pour in the crushed tomatoes and chicken or vegetable broth. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan.
  2. Add the rice to the skillet, stirring gently to ensure it's evenly distributed in the liquid. Season with salt and black pepper to taste. Bring back to a simmer, then reduce heat to low, cover the skillet, and cook for 15-20 minutes, or until most of the liquid has been absorbed and the rice is tender. Do not stir the rice too much during this stage, as it can make it starchy.
Finish and Serve
  1. Remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam and become perfectly fluffy. If you reserved some tuna oil, you can drizzle it over the rice now.
  2. Gently flake the drained tuna over the rice and carefully fold it in with a fork, trying not to mash the rice. You want the tuna to be integrated but still chunky.
  3. Garnish generously with fresh chopped parsley and optional sliced green olives. Serve immediately with lemon wedges on the side for squeezing.

Notes

For an extra layer of flavor, you can add a quarter cup of dry white wine with the tomatoes and broth. If you prefer a little heat, a pinch of red pepper flakes can be added with the smoked paprika. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.