Imagine a culinary journey that captures the vibrant coastal flavors of Peru in a single, mouthwatering dish. Arroz con Mariscos is not just a recipe; it's an experience that combines the rich, oceanic treasures of succulent seafood with perfectly cooked, aromatic rice. This legendary Peruvian classic promises to turn an ordinary meal into an extraordinary gastronomic adventure that will have your dinner guests begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 2 cups rice
- 1 cup mixed seafood (shrimp, squid, mussels)
- 1 onion (chopped)
- 2 tomatoes (chopped)
- 1/2 cup green peas
- 4 cups fish stock
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients and ensuring they are prepped. Rinse the rice under cold water until the water runs clear to remove excess starch. This will help achieve a fluffier texture.
- In a large pot or deep skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the chopped tomatoes to the pot, stirring well to combine with the onions. Cook for an additional 5 minutes, allowing the tomatoes to soften and release their juices.
- Stir in the paprika, salt, and pepper, mixing well to incorporate the spices into the mixture.
- Add the rinsed rice to the pot, stirring to coat the rice with the tomato and onion mixture. Toast the rice for about 2-3 minutes, stirring frequently to prevent it from sticking.
- Pour in the fish stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is almost cooked and has absorbed most of the liquid.
- While the rice is cooking, prepare the mixed seafood. If using frozen seafood, make sure it is thawed and drained. You can also rinse it under cold water to remove any ice crystals.
- After 15 minutes, gently fold the mixed seafood and green peas into the rice. Be careful not to break the rice grains. Cover the pot again and cook for an additional 5-10 minutes, or until the seafood is cooked through and the rice is tender.
- Once done, remove the pot from heat and let it sit, covered, for another 5 minutes to allow the flavors to meld.
- Fluff the arroz con mariscos with a fork before serving. Adjust seasoning with more salt and pepper if necessary. Serve hot, garnished with fresh herbs or lemon wedges if desired.
Tips
- Rice Preparation is Key: Always rinse your rice thoroughly to remove excess starch, ensuring each grain remains separate and fluffy.
- Fresh Seafood Makes a Difference: Use the freshest seafood possible. If using frozen, ensure it's completely thawed and well-drained.
- Control Your Heat: Maintain a low, steady simmer when cooking rice to prevent burning and achieve even cooking.
- Don't Overcook Seafood: Add seafood towards the end of cooking to prevent it from becoming tough and rubbery.
- Let It Rest: After cooking, allow the dish to sit covered for 5 minutes. This helps the flavors meld and the rice absorb remaining moisture.
- Garnish Wisely: A squeeze of fresh lemon or some chopped cilantro can elevate the dish's flavor profile dramatically.
Nutrition Facts
Calories: 258kcal
Carbohydrates: g
Protein: 17g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
