Low Sodium Arroz con Mariscos
Experience the vibrant flavors of the sea with this Low Sodium Arroz con Mariscos, a healthier twist on the beloved Latin American seafood rice dish. This one-pan wonder combines tender short-grain rice infused with the deep, fragrant notes of saffron, paprika, and a splash of dry white wine, all simmered in a homemade or low-sodium seafood broth to keep the sodium levels in check without compromising on taste. A medley of shrimp, mussels, and squid, along with vibrant pops of sweet peas and fresh parsley, make this dish as visually appealing as it is delicious. Perfectly balanced and finished with a squeeze of lemon, this heart-healthy recipe is a feast for both the eyes and the palate, ready to serve in just an hour for a satisfying, family-style meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 whole medium onion, finely chopped
- 3 whole garlic cloves, minced
- 1 whole red bell pepper, diced
- 2 tablespoons tomato paste
- 2 cups short-grain rice or arborio rice
- 4 cups low sodium seafood broth or homemade seafood stock
- 1 cup dry white wine
- 1 whole bay leaf
- 0.5 teaspoons saffron threads
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 1.5 pounds mixed seafood (shrimp, mussels, squid), cleaned and cut into bite-sized pieces
- 0.5 cup frozen peas
- 1 whole lemon wedges for serving
Instructions
Heat the olive oil in a large, heavy skillet or paella pan over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Add the diced red bell pepper and sauté until softened, approximately 5 minutes.
Mix in the tomato paste and cook for 2 minutes, allowing the flavors to meld.
Stir in the rice, ensuring it is well coated with the onion and tomato mixture.
Pour in the low sodium seafood broth and white wine, then add the bay leaf, saffron threads, paprika, and black pepper.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for about 20 minutes, stirring occasionally.
After 20 minutes, add the mixed seafood and frozen peas. Cover again and cook for an additional 10 minutes or until the seafood is cooked through and the rice is tender.
Remove the pan from heat and let it stand, covered, for 5 minutes to allow flavors to further develop.
Garnish with fresh chopped parsley before serving.
Serve with lemon wedges on the side for added freshness and flavor.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1041 mg | 347% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 25.0 g | ||
| Protein | 161.4 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4301 mg | 92% | |
*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.
