Portuguese Arroz Con Mariscos Seafood And Rice Recipes

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SEAFOOD STEW WITH RICE AND SALSA CRIOLLA (ARROZ CON MARISCOS)



Seafood Stew with Rice and Salsa Criolla (Arroz con Mariscos) image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 25

1 yellow bell pepper, roasted, peeled, stemmed, and seeded
1 Scotch bonnet, minced
7 cups chicken stock
12 mussels, cleaned
12 clams, cleaned
1 pinch saffron threads
2 tablespoons all-purpose flour
Kosher salt and ground black pepper
1/2 pound sea bass, cut into 2-inch pieces
1/2 cup annatto oil or canola oil
1/4 pound calamari, cut into rounds
1 pound shrimp, peeled and deveined
1 (12-ounce) bottle dark beer
4 cloves garlic, minced
1 large red onion, diced small
4 cups long-grain white rice
1 cup chopped cilantro leaves
Salsa Criolla, recipe follows
1 cup sweet peas, cooked
1/2 medium Spanish onion, diced
2 limes
2 cloves garlic, minced
Reserved minced Scotch bonnet
3 tablespoons chopped cilantro leaves
Kosher salt and ground black pepper

Steps:

  • Make a paste from the roasted peppers by mincing them, then mashing them with the back of a fork. Mix in half of the Scotch bonnet. Save the other half of the chile pepper for the Salsa Criolla. Reserve the paste.
  • Heat the stock in a pot. Add the mussels and clams. Cover the pot, but check after a few minutes and remove the mollusks to a bowl as they open. Once all they are all out of the pot, add the saffron to infuse the stock and remove from the heat.
  • In a bowl, season the flour with salt and pepper. Lightly flour the sea bass. Heat a saute pan over medium-high heat with 1/4 cup of the annatto or canola oil. When it is quite hot, add the bass and sear until golden crisp. Remove the fish and reserve on a plate. Now add the calamari to the pan and cook for 1 minute and reserve with the sea bass. Next add the shrimp to the pan, with 2 tablespoons of the pepper paste and 1/4 cup of the beer. Saute until just cooked. Remove the shrimp with a slotted spoon and reserve with the rest of the seafood. Now reduce the cooking liquid to a light syrup and pour over the seafood. Reserve.
  • To a deep soup pot over medium-high heat add the remaining 1/4 cup oil. When it is hot add the garlic and onion. Cook until they start to caramelize, 8 to 10 minutes. Add the rice and stir to coat. Pour in the chicken stock, cover and cook for 10 minutes. Stir with a fork, and add the seafood, the rest of the beer, and cilantro and stir once more. Cover again and turn down the heat to medium-low, cooking for about 25 minutes. While the rice cooks, make the Salsa Criolla.
  • When the rice is done, stir in the peas and serve with the Salsa Criolla on the side.
  • Put the onion in a small bowl. Squeeze the limes over them; discard the rinds. To this add the garlic, Scotch bonnet, and cilantro. Season with salt and pepper, to taste.

PORTUGUESE ARROZ CON MARISCOS-SEAFOOD AND RICE



Portuguese Arroz Con Mariscos-Seafood and Rice image

A delicious Portuguese one dish meal. This is a very popular dish in Portugal. Note: buying a bag of frozen seafood will work with this.

Provided by daisygrl64

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

2 garlic cloves, peeled and chopped
1 tablespoon cider vinegar
1/3 cup olive oil
1 medium yellow onion, diced
2 green bell peppers, diced
1 cup tomato sauce
2 beer, bottles of
3 cups short-grain rice
3 1/2 cups water
2 tablespoons salt
1 teaspoon black pepper
1 1/2 lbs mixed frozen seafood (shrimp, squid, crab, fish)

Steps:

  • in a large pot mix seafood with enough beer to cover.
  • cook the seafood over medium heat for about 5 minutes or just enough so the seafood can warm up in the beer.
  • remove the mixture from the pot and let it sit in the beer.
  • dice the onions, garlic and green pepper.
  • heat the olive oil and saute the onion, pepper and garlic until lightly browned.
  • add the tomato sauce, 1 bottle of beer and the seafood mix and continue cooking that for about 5 minutes over medium heat.
  • stir in the remaining ingredients and bring to a boil.
  • reduce the heat to low, stir the mixture well, cover it and cook for 30 minutes. (do NOT stir) or until the liquid has evaporated.

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