Arroz Con Mariscos Recipe

Clean and season seafood

Rinse mussels and discard any that are open and do not close when tapped. Pat shrimp, calamari, and fish dry with paper towels. Season shrimp and fish lightly with 0.25 tsp salt and 0.1 tsp black pepper. Keep refrigerated until ready to add.

Warm the fish stock in a small saucepan over low heat until hot but not boiling. Add saffron threads (or turmeric) to the warm stock and let infuse for at least 10 minutes while you prepare the sofrito.

Heat a wide, heavy-bottomed skillet or paella pan over medium heat. Add olive oil and butter. When shimmering, add the chopped onion and cook 4–5 minutes until translucent.

Add the diced red and green bell peppers and continue to sauté 3–4 minutes until softened.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the grated tomatoes (or crushed tomatoes) and cook 4–5 minutes, breaking down juices, until the mixture reduces slightly.

Stir in smoked paprika and ground cumin and cook 30 seconds to bloom the spices. Add the bay leaf.

Push the sofrito to the sides and add the white wine (if using). Let it reduce by half for about 1–2 minutes. If not using wine, skip this step.

Add the rice to the pan and stir to coat each grain in the sofrito and oil, toasting the rice for 1–2 minutes.

Carefully pour the hot saffron-infused stock into the pan (5 cups). Stir once to distribute rice evenly. Taste the broth and add remaining salt and pepper to reach about 1.25 tsp salt total for the pot (adjust as needed).

Bring to a gentle boil, then reduce heat to low to maintain a steady simmer. Cook uncovered, without stirring, for 12 minutes. During this time the rice will begin to absorb liquid.

After 12 minutes, scatter the shrimp, fish pieces, calamari rings, and mussels evenly over the rice. Sprinkle the peas on top. Do not stir. Cover the pan loosely with a lid or foil and cook on low for another 6–8 minutes, until shrimp are pink and opaque, fish flakes, calamari is tender, and mussels have opened (discard any that remain closed).

If the rice is still too firm and most liquid is absorbed, add up to 0.5 cup extra hot stock or water, cover and cook 2–3 more minutes. If there is excess liquid, increase heat for 1–2 minutes uncovered to reduce.

Remove pan from heat and let rest, covered, for 5 minutes to allow flavors to settle and rice to finish steaming.

Sprinkle chopped parsley and cilantro over the top. Serve directly from the pan with lemon wedges on the side for squeezing over each portion.