Arroz Con Rice With Seafood Recipe

Season seafood

Pat shrimp, mussels, calamari, and scallops dry with paper towels. Toss the shrimp and scallops lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep mussels dry and set aside in the refrigerator until ready to add.

If using frozen seafood, thaw overnight in the refrigerator and drain any excess liquid before patting dry. Discard any mussels that do not close when tapped.

Prep saffron and warm broth

If using saffron, crumble the threads into the warm fish stock or 1 tablespoon of warm water and let bloom for 5 minutes. Keep the stock warm on low heat. If using turmeric, stir it directly into the stock.

Measure rice and rinse briefly under cold water until water runs mostly clear. Drain well.

Cook aromatics

In a wide, deep skillet or paella pan, heat 3 tbs olive oil over medium heat until shimmering. Add chopped onion and a pinch of salt; cook 4–5 minutes until softened and translucent. Add diced red and green bell peppers and continue to cook 3 minutes.

Stir in minced garlic, smoked paprika, and ground cumin; cook 30–45 seconds until fragrant. Add grated or chopped tomato and bay leaf; cook 3–4 minutes to reduce excess liquid and concentrate flavor.

Add the drained rice to the pan and stir to coat in the sofrito mixture for 1–2 minutes so each grain is coated and begins to toast lightly.

Deglaze and simmer

Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan; let it reduce by half (about 1–2 minutes). Then add the warm fish stock with saffron. Stir once to distribute rice evenly, then stop stirring for the remainder of the simmer so a crust (socarrat) can form on the bottom if desired.

Bring to a gentle boil over medium-high heat, then reduce heat to maintain a steady simmer. Cook uncovered for 12–15 minutes, rotating the pan occasionally so rice cooks evenly. Do not stir after this point.

After 12 minutes, check rice: most liquid should be absorbed but grains still have a slight bite.

Add seafood

Nestle shrimp, mussels (hinge side down), calamari rings, and scallops into the rice surface. Scatter them evenly. Cover the pan loosely with foil or a lid and steam for 6–8 minutes over low heat until shrimp are pink and opaque, scallops are cooked through, and mussels have opened (discard any unopened mussels).

Finish and rest

Remove pan from heat. Dot the top of the rice with 1 tbs butter and drizzle 1 tsp olive oil. Sprinkle chopped parsley and optional cilantro. Cover again and let rest 5 minutes to redistribute juices.

Taste and adjust seasoning with salt and pepper to taste. Squeeze lemon wedges over individual portions when serving.

To serve: transfer portions to plates or serve family-style from the pan, making sure to include mussels and shrimp in each portion.