Imagine a dish that captures the essence of Colombia's vibrant coastal cuisine in every single bite. Arroz Marinero isn't just a recipe; it's a symphony of seafood, coconut, and aromatic spices that will transport your taste buds straight to the beautiful shores of South America. Whether you're a seafood lover or a culinary explorer, this mouthwatering one-pot wonder promises to turn an ordinary meal into an extraordinary gastronomic experience that will leave your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Colombian
Serves: 4 servings
Ingredients
- 2 cups rice
- 500g mixed seafood (shrimp, mussels, calamari)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can coconut milk
- 2 cups fish stock
- 1 tsp saffron
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by rinsing the rice under cold water until the water runs clear. This will help remove excess starch and prevent the rice from becoming gummy during cooking. Drain well and set aside.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
- Stir in the rice, allowing it to toast slightly in the pan for about 2 minutes. This step adds flavor and helps the rice maintain its texture during cooking.
- Pour in the coconut milk and fish stock, stirring to combine all the ingredients. Add the saffron, salt, and pepper, adjusting the seasoning to your taste.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the rice is nearly cooked and has absorbed most of the liquid.
- While the rice is cooking, prepare the mixed seafood. If using frozen seafood, ensure it is thawed and drained. Once the rice is almost done, add the seafood to the pot, gently folding it into the rice.
- Cover the pot again and cook for an additional 5-7 minutes, or until the seafood is cooked through and the rice is tender. The shrimp should be pink and opaque, and the mussels should be open.
- Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes. This resting period allows the flavors to meld together.
- Before serving, fluff the arroz marinero with a fork and garnish with freshly chopped cilantro. Serve hot and enjoy your delicious Colombian seafood rice!
Tips
- Quality matters: Always use the freshest seafood available. If possible, visit a local fish market to select your mixed seafood.
- Toasting the rice is crucial - it helps develop a deeper, nuttier flavor and prevents the rice from becoming mushy.
- Don't rush the cooking process. Low and slow is the key to allowing the flavors to meld perfectly.
- For an extra flavor boost, consider adding a splash of white wine when sautéing the vegetables.
- Make sure your seafood is properly thawed and drained to prevent excess water from diluting the dish's rich flavors.
- The resting period after cooking is essential - it allows the rice to absorb any remaining liquid and enhances the overall taste.
- If you can't find saffron, turmeric can be a budget-friendly alternative that still provides a beautiful golden color.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 120mg
