Arroz Con Mariscos Recipe
calamari, clams, mussels, fish, chorizo cantimpalo
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Ingredients
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Seafood
Chorizo and Vegetables
Rice and Spices
Method
Preparation
- 1
Prepare Ingredients
Clean and prepare all seafood: calamari should be cut into rings, clams and mussels scrubbed and rinsed under cold water. Chop the vegetables and slice the chorizo.
- 2
Soak Saffron
In a small bowl, soak the saffron threads in a couple of tablespoons of warm water to release their flavor.
Cooking
- 3
Cook Chorizo and Vegetables
In a large skillet or paella pan, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned, about 3-4 minutes. Then add the diced onion, garlic, and red bell pepper, cooking until soft, about 5 minutes.
- 4
Add Rice and Spices
Stir in the Arborio rice, paprika, and the soaked saffron with its water. Cook for 2 minutes, stirring frequently to coat the rice with the oil and spices.
- 5
Add Stock and Cook Rice
Pour in the fish stock (or water) and bring to a boil. Season with salt and black pepper. Reduce heat to low, cover, and simmer for about 15 minutes.
- 6
Add Seafood
After 15 minutes, stir in the calamari, clams, mussels, and fish chunks. Add the frozen green peas and diced tomatoes. Cover and cook for an additional 10 minutes, or until the mussels and clams have opened and the seafood is cooked through.
- 7
Final Touches
Once cooked, remove from heat and let it sit for 5 minutes. Sprinkle with fresh parsley before serving.
