Arroz De Marisco Recipes

ARROZ DE MARISCO

Arroz De Marisco image

Arroz de marisco is a very well know recipe. There are many version of it. This is an easy and quite soupy one.

Provided by Artandkitchen

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (450 g) canned tomatoes (chopped or fresh tomatoes)
5 cups vegetable broth or 5 cups water
4 tablespoons olive oil
1 teaspoon salsa verde (optional)
1 onion (large, chopped)
4 garlic cloves (chopped)
500 g seafood (1 pound, mixture of prawns, mussels, small calamari, crab)
2 cups rice (as for risotto such as arborio, vialone..)
1/2 cup dry white wine
250 g fish fillets (1/2 pound in 1 inch cubes)
chili (optional)
pepper (optional)
salt
parsley (or cilantro to taste)

Steps:

In a pot bring to boil water or broth and tomatoes, adjust salt to taste. Keep warm.
In another big pot fry onion and garlic with the oil until transparent.
Add salsa verde, shellfish, calamari and rice (keep mussels aside). Cook for further 2 minutes.
Add wine and hot tomatoes-mix.
Add fish cubes stir once.
Arrange mussels on it.
Let it cook for about 16-18 minutes but don't overcook it.
During cooking if necessary add water and season with chili, salt and pepper.
It should be slightly "al dente" and still enough liquid.
Sprinkle with the parsley or cilantro and serve.

CAPE VERDE ARROZ DE MARISCO BY KIKI CANUTO RECIPE BY TASTY

Cape Verde Arroz De Marisco By Kiki Canuto Recipe by Tasty image

Here's what you need: long grain rice, unsalted butter, sea salt, water, extra virgin olive oil, red bell pepper, yellow bell pepper, large yellow onion, garlic, red chili flakes, tomato paste, frozen calamari, medium shrimp, fresh mussel, frozen organic peas, lemon, fresh parsley

Provided by Kiano Moju

Categories Dinner

Yield 8 servings

Number Of Ingredients 17

Ingredients

2 cups long grain rice, white, rinsed
4 tablespoons unsalted butter, room temperature, divided
2 teaspoons sea salt, divided
5 ⅓ cups water, divided
extra virgin olive oil, to taste
1 red bell pepper, diced
1 yellow bell pepper, diced
½ large yellow onion, diced
5 cloves garlic, minced
1 teaspoon red chili flakes
1 tablespoon tomato paste
8 oz frozen calamari, 1 package, defrosted
1 lb medium shrimp, shell on, approx 35
½ lb fresh mussel, shell on
1 cup frozen organic peas, defrosted
1 lemon, juiced
2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish

Steps:

In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
Transfer the cooked rice to a large bowl.
Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
Garnish with parsley leaves (optional).
Enjoy!

Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams

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