Mariscada Los Cabos Recipe
Lobster tail, clams, mussels, calamari, scallops, catch of the day and shrimp in a special sauce. Served with rice.
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Ingredients
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Seafood
Special Sauce
Rice
Method
Preparing the Rice
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of long-grain rice, 2 cups of water, and salt to taste. Bring to a boil over medium heat.
- 2
Simmer the Rice
Once boiling, reduce heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Making the Special Sauce
- 3
Sauté Aromatics
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and 1 chopped medium onion. Sauté until the onion becomes translucent, about 5 minutes.
- 4
Add Tomatoes and Broth
Stir in 1 can of diced tomatoes and 2 cups of chicken or seafood broth. Bring the mixture to a simmer.
- 5
Season the Sauce
Add 1 teaspoon of cayenne pepper, salt, and black pepper to taste. Let it cook for about 10 minutes to allow the flavors to meld.
Cooking the Seafood
- 6
Add Seafood
To the simmering sauce, add the lobster tails, clams, mussels, calamari, scallops, white fish, and shrimp. Stir gently to combine.
- 7
Simmer the Seafood
Cover the pan and let the seafood cook for about 8-10 minutes, or until the clams and mussels open up and the shrimp turns pink.
- 8
Finish with Cilantro
Once the seafood is cooked through, stir in 1 tablespoon of chopped fresh cilantro for added flavor.
Serving
- 9
Plate the Dish
Spoon a generous serving of rice onto each plate and ladle the mariscada over the rice.
- 10
Garnish and Serve
Garnish with additional cilantro if desired and serve hot.