Arroz Con Mariscos Recipe

Prepare seafood

Pat shrimp, fish pieces and calamari dry with paper towels. Season lightly with 1/4 tsp salt and 1/8 tsp pepper. Keep mussels chilled and discard any that do not close when tapped.

In a large heavy skillet or paella-style pan over medium-high heat, add 1 tablespoon olive oil. Sear shrimp 30–45 seconds per side until just opaque; remove and set aside. Quickly sear fish pieces 30–60 seconds per side until lightly browned; remove and set aside. Sear calamari 30–45 seconds until just opaque; remove and set aside. (They will finish cooking later.)

Warm the seafood stock in a saucepan over low heat. If using saffron, crush threads and steep in 2 tablespoons warm stock for 5 minutes, then add to the stock. Keep stock hot but not boiling.

Measure rice and rinse briefly under cold water until water runs almost clear. Drain thoroughly.

In the same large pan, add remaining 2 tablespoons olive oil and reduce heat to medium. Add chopped onion and cook 4–5 minutes until translucent. Add diced red and green bell peppers and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Add grated/chopped tomato and tomato paste. Cook, stirring, 2–3 minutes to mellow the tomato paste. Add paprika, cumin, and red pepper flakes; cook 30 seconds to bloom the spices.

Add the drained rice to the pan and stir to coat in the oil and tomato mixture, toasting it 1–2 minutes. Pour in the warm stock and white wine (if using). Add bay leaf, remaining 1 1/4 tsp salt and 1/4 tsp pepper. Stir once to distribute, then stop stirring.

Bring to a gentle simmer over medium heat. Adjust heat so the surface is gently bubbling. Cook uncovered for 12–15 minutes, avoiding stirring, until most liquid is absorbed but rice is still slightly firm (al dente). If the top dries before rice is cooked, reduce heat and cover loosely for a few minutes.

When rice is about 6–7 minutes from done (still with a little liquid), scatter peas over the rice, then nestle the seared fish pieces, shrimp, calamari and mussels into the rice, pressing them slightly so contact heat finishes cooking them. Cover the pan with a lid or tightly with foil and cook 5–7 minutes until mussels open and seafood is cooked through (shrimp opaque, fish flaky). Discard any mussels that remain closed.

Remove from heat. Let rest covered 5 minutes to allow flavors to settle and any remaining liquid to absorb.

Fluff the rice gently with a fork, taking care not to break fish pieces. Stir in chopped cilantro and parsley and drizzle with 1 tablespoon extra virgin olive oil.

Taste and adjust seasoning with salt and pepper if needed. Serve hot with lemon or lime wedges alongside for squeezing over. Optionally garnish with extra chopped herbs.