Arroz con Mariscos
Dive into the vibrant flavors of **Arroz con Mariscos**, a tantalizing Spanish-inspired seafood rice dish that’s as stunning to serve as it is delicious to eat. This recipe combines tender shrimp, briny clams, and plump mussels with fragrant saffron-infused rice, creating a harmonious blend of land and sea. Featuring sweet red bell peppers, garlic, and peas, every bite bursts with color and Mediterranean flair. A splash of white wine and fresh lemon juice elevates the dish with subtle brightness, while chicken broth and a touch of tomato paste create a rich base for the perfectly cooked rice. Ready in just over an hour, this hearty one-pan meal is ideal for gatherings or weeknight dinners. Garnished with fresh parsley, it’s a feast for the eyes and palate, promising an unforgettable culinary experience for seafood lovers. Perfect keywords: Spanish seafood rice, Arroz con Mariscos recipe, saffron rice, one-pot seafood dinner.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Onion
- 1 medium Red bell pepper
- 3 cloves Garlic
- 2 tablespoons Tomato paste
- 2 cups Long-grain rice
- 4 cups Chicken broth
- 1 cup White wine
- 1 pinch Saffron threads
- 1 Bay leaf
- 1 pound Mussels
- 1 pound Shrimp
- 1 pound Clams
- 1 cup Frozen peas
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley
Instructions
Heat the olive oil in a large pan over medium heat.
Chop the onion and red bell pepper finely. Mince the garlic cloves.
Add the chopped onion and red bell pepper to the pan, and sauté for about 5 minutes until they become soft.
Add the minced garlic and tomato paste to the pan, cooking for another 2 minutes while stirring frequently.
Stir in the rice and coat it well with the vegetable mixture, cooking for an additional 2 minutes.
Pour in the chicken broth and white wine, then add the saffron threads and bay leaf. Stir to combine.
Bring the mixture to a simmer, cover, and let cook for 15 minutes.
Clean the seafood: scrub the mussels and clams and remove any beards; peel and devein the shrimp.
After 15 minutes, add the mussels, shrimp, and clams to the rice, placing them evenly around the pan.
Sprinkle the frozen peas throughout the pan, and season with salt and black pepper.
Cover the pan again and let the dish cook for another 10-15 minutes until the rice is tender, the shrimp is pink and fully cooked, and the mussels and clams have opened.
Discard any mussels or clams that do not open during cooking.
Remove the pan from heat and sprinkle fresh lemon juice over the dish.
Garnish with chopped fresh parsley before serving.
Enjoy your Arroz con Mariscos hot with extra lemon wedges if desired.
Nutrition Facts
Calories |
3259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 26.2 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 8764 mg | 381% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 30.7 g | ||
| Protein | 250.5 g | 501% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 916 mg | 70% | |
| Iron | 47.7 mg | 265% | |
| Potassium | 5243 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
