Seafood rice {Arroz marinero}
User Reviews
4.9
-
Course
Main Course
Seafood rice {Arroz marinero}
Description
This recipe for Seafood rice (Arroz marinero) starts by cooking rice with onion and garlic in seafood broth to build a flavorful base. Separately, onions and garlic are sautéed with bell pepper and spices like cumin and achiote powder, which add earthiness and subtle color. Half the chopped cilantro joins this mix for a fresh herbaceous lift.
The seafood is added in stages, starting with items requiring longer cooking such as shrimp and shellfish, followed by quicker-cooking seafood like calamari and scallops. The cooked rice is folded into the seafood mixture, allowing flavors to meld. This method produces a dish with tender but distinct rice grains combined with tender seafood pieces infused with aromatic spices.
Traditional side dishes include patacones, onion curtido, aji criollo hot sauce, avocado slices, and lime wedges, which complement the rice with varying textures and brightness.
Ingredients
For the rice:
- 2 tbs neutral cooking oil generic cooking oil
- 2 tbs onion finely chopped; white onion
- 1 garlic minced, clove
- 2 cups long grain rice uncooked
- 2 ¼ cups seafood stock or seafood broth
For the seafood rice:
- 3 tbs sunflower oil peanut or light olive oil are good options
- 1 ½ cup onion finely chopped; white onion
- 2 garlic peeled and crushed, heads
- 1 bell pepper diced
- ½ tbs cumin
- 1 tsp achiote powder
- 1 cilantro finely chopped, bunch
- Shrimp calamari, scallops, mussels, clams, ~4 lbs assorted seafood
- salt to taste
- black pepper to taste
Suggested side dishes:
- patacones or thick green plantain chips
- onion curtido
- aji criollo hot sauce
- avocado slices
- lime slices
Instructions
- To prepare the rice heat 2 tbs of oil over medium heat in a saucepan, add 2 tbs of onion and garlic, and cook until soft, about 3-5 minutes.
- Add the rice, stir until well coated with the oil. Add the seafood broth, bring to a boil over high until the broth is gone, reduce heat to low, cover and let simmer for about 15 minutes or until the rice is tender but firm, save for later.
- Heat the remaining 3 tbs of oil on medium heat in a large sauté pan, add the chopped onions and crushed garlic, stir frequently and cook until the onions are tender, about 5 minutes.
- Add the cumin, achiote powder, salt, pepper, ½ of the chopped cilantro, and diced bell pepper. Cook for another 5 minutes, stirring frequently.
- Add the raw seafood, start by adding the seafood that needs more time to cook first (large shrimp, clams, mussels), followed by the ones that require less cooking time (smaller shrimp, calamari, scallops), stir and cook for about 3 minutes.
- Stir in the cooked rice, mix well and cook until the seafood is done, about 5 minutes.
- Add the remaining ½ of the chopped cilantro, and additional salt or pepper if needed.
- Serve with patacones or thick green plantain chips, onion curtido or salad, avocado, lime slices, and aji criollo hot sauce.
User Reviews
Overall Rating
4.9
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