Arroz De Marisco Food

ARROZ DE MARISCO

Steps:

• In a pot bring to boil water or broth and tomatoes, adjust salt to taste. Keep warm.
• In another big pot fry onion and garlic with the oil until transparent.
• Add salsa verde, shellfish, calamari and rice (keep mussels aside). Cook for further 2 minutes.
• Add wine and hot tomatoes-mix.
• Add fish cubes stir once.
• Arrange mussels on it.
• Let it cook for about 16-18 minutes but don't overcook it.
• During cooking if necessary add water and season with chili, salt and pepper.
• It should be slightly "al dente" and still enough liquid.
• Sprinkle with the parsley or cilantro and serve.

CAPE VERDE ARROZ DE MARISCO BY KIKI CANUTO RECIPE BY TASTY

Steps:

• In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
• Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
• Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
• Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
• Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
• Transfer the cooked rice to a large bowl.
• Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
• Garnish with parsley leaves (optional).
• Enjoy!

ARROZ CON MARISCOS: PERUVIAN RICE WITH SEAFOOD

Steps:

• Place the crab and the mussels in a pot and fill with cold water until just covered. Boil for 15 minutes. Set aside, reserve the broth to use later.
• Place the seafood mix, scallops and squid into an empty pot, cover with boiling water and let it soak in the water for 5 minutes. Remove the water. (It's very important to only let it sit for 5 minutes, if you leave it for longer the texture of the seafood and squid especially can become rubbery.)
• Heat a frying pan over a high heat, add the olive oil and fry the chopped onion, ají panca chilli paste, ají amarillo chilli paste, tomato or red bell pepper and tomato paste.
• Fry for 5 minutes, or until golden.
• Add the seafood to the mix
• Add seafood broth and cook for 10-12 minutes over medium heat.
• Put this seafood mixture in a large pot with the previously cooked rice, stirring it well to ensure all of the ingredients are evenly distributed and the flavor of the sauce has soaked into the rice.
• Place generous portions on each diner's plate, each with half a lime and some chopped parsley sprinkled on top. We hope you enjoy your Peruvian arroz con mariscos!