Low Fat Arroz con Mariscos
Experience the vibrant flavors of coastal cuisine with this Low Fat Arroz con Mariscos recipe—an irresistible, healthier take on a classic Spanish-style seafood rice dish. Packed with tender shrimp, succulent mussels, and calamari, this dish is elevated by the fragrant notes of paprika, turmeric, and garlic. Arborio rice simmers in a rich, tomatoey low-sodium broth, absorbing all the savory goodness while achieving a creamy texture. A final touch of peas and fresh parsley adds color and brightness, with lemon wedges served alongside for a zesty finish. Perfect for feeding a crowd, this dish combines bold flavors and wholesome ingredients into a satisfying, heart-healthy meal that's ready in under an hour. Ideal for seafood lovers seeking a lighter yet indulgent option, Low Fat Arroz con Mariscos is a crowd-pleaser worth savoring.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium, finely chopped Onion
- 1 medium, diced Red bell pepper
- 3 cloves, minced Garlic
- 1.5 cups Arborio rice
- 4 cups Low-sodium chicken or vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 whole Bay leaves
- 0.5 pound, peeled and deveined Shrimp
- 0.5 pound, cleaned and debearded Mussels
- 0.25 pound, cut into rings Calamari
- 1 cup Frozen peas
- 0.25 cup, chopped Fresh parsley
- 2 whole, for serving Lemon wedges
Instructions
Heat the olive oil in a large, deep pan over medium heat.
Add the chopped onion and diced red bell pepper, sauté for 5 minutes or until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the arborio rice, stirring well to coat each grain with the oil and vegetable mixture.
Pour in the low-sodium broth, followed by the tomato paste, paprika, turmeric, black pepper, salt, and bay leaves.
Bring the mixture to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
Once the rice is nearly cooked, gently fold in the shrimp, mussels, and calamari. Cover and cook for an additional 7 minutes or until the seafood is cooked and the mussels have opened.
Stir in the frozen peas, allowing them to heat through for about 3 minutes.
Remove from heat, discard the bay leaves, and sprinkle the chopped parsley over the top.
Serve the arroz con mariscos hot, with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 25.2 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1808 mg | 38% | |
*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.
