Frutos Del Mar Recipe
Recipe information
Make Frutos Del Mar in just 2h . Jalea, ceviche, arroz con mariscos, pulpo al olivo / octopus in an olive cream sauce.
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Ingredients
Jalea
Ceviche
Arroz con Mariscos
Pulpo al Olivo
Jalea
1. Prepare the Seafood
In a bowl, season the fish, calamari, and shrimp with salt and black pepper. Let it marinate for about 15 minutes.
2. Coat the Seafood
Dredge the marinated seafood in cornstarch until well coated.
3. Fry the Seafood
In a large frying pan, heat oil over medium-high heat. Fry the seafood in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
4. Serve
Serve the fried seafood hot with lemon wedges on the side.
Ceviche
5. Prepare the Fish
Cut the fresh fish into small cubes and place them in a bowl.
6. Marinate the Fish
Pour lime juice over the fish, ensuring it is fully submerged. Let it marinate in the refrigerator for about 30 minutes until the fish turns opaque.
7. Add Vegetables
Mix in the sliced red onion, chopped cilantro, minced jalapeño, and salt. Stir well to combine.
8. Serve
Serve chilled as an appetizer or main dish.
Arroz con Mariscos
9. Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add chopped onion, bell pepper, diced tomato, and minced garlic. Sauté until soft.
10. Add Rice and Seafood
Stir in the rice and seafood mix, cooking for an additional 2-3 minutes.
11. Add Liquid
Pour in fish stock or water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked.
12. Fluff and Serve
Fluff the rice with a fork and serve hot.
Pulpo al Olivo
13. Cook the Octopus
In a large pot of boiling water, cook the octopus for about 45 minutes until tender. Drain and let cool.
14. Prepare the Olive Sauce
In a blender, combine black olives, mayonnaise, lime juice, and minced garlic. Blend until smooth.
15. Mix Octopus and Sauce
Cut the cooked octopus into bite-sized pieces and mix with the olive sauce. Season with salt and black pepper to taste.
16. Serve
Serve the pulpo al olivo chilled or at room temperature as an appetizer.
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