Vegetarian Arroz con Mariscos
Savor the vibrant flavors of the sea with a plant-based twist in this Vegetarian Arroz con Mariscos recipe! A delightful spin on the classic Spanish and Latin American seafood rice dish, this version features tender plant-based shrimp and crab meat, perfectly seasoned with saffron, smoked paprika, and a rich tomato base. Infused with the savory aroma of garlic and onions, the dish comes together with long-grain rice cooked to perfection in vegetable broth, complemented by pops of sweetness from green peas. Topped with fresh parsley and paired with zesty lemon wedges, this vegetarian recipe is not only hearty and satisfying but also irresistibly flavorful. Perfect for a crowd-pleasing dinner, this one-pan meal offers a taste of seaside indulgence without compromising on your plant-based lifestyle.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 cups long-grain rice
- 4 cups vegetable broth
- 3 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads, crushed
- 1 cup frozen green peas
- 8 ounces plant-based shrimp
- 8 ounces plant-based crab meat
- 1 lemon, sliced into wedges
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 3 tablespoons of olive oil in a large skillet or paella pan over medium heat.
Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes, or until the onion is translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rice to the pan and stir well to coat each grain of rice with the oil and vegetables.
Pour in the vegetable broth and add the tomato paste. Stir to incorporate.
Season with smoked paprika, saffron threads, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes.
After 15 minutes, uncover and stir in the frozen green peas, plant-based shrimp, and plant-based crab meat.
Cover again and continue to cook on low heat for another 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6501 mg | 283% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 44.5 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4263 mg | 91% | |
*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.
