Seafood Rice Casserole Arroz De Marisco

SEAFOOD RICE CASSEROLE

Steps:

• In a 1-1/2-qt. baking dish coated with cooking spray, combine the rice, onion and chilies. In a small bowl, combine clams and milk; pour over rice mixture. Sprinkle with crumbs and cheese. Bake, uncovered, at 350° for 45 minutes.

SEAFOOD RICE CASSEROLE (ARROZ DE MARISCO)

Steps:

• Preheat oven to 350°F.
• Sauté the onion, red peppers and garlic in a large deep heavy oven-proof skillet (or Cataplana pan) until translucent.
• Add the lobster pieces and brown for a few minutes.
• Add the wine, tomatoes, paprika, and salt, and cook for about 5 minutes until reduced.
• Add the broth and bring to a boil.
• Add the rice and saffron and stir while cooking for about 5 minutes over high heat.
• Taste and adjust seasoning, if needed. Remove pan from the burner and stir in the peas.
• Arrange the shrimp, scallops, clams, and mussels so they're evenly submerged on top of the rice.
• Bake uncovered for about 30 minutes or until the rice is tender and the seafood is thoroughly cooked. NOTE: You can add more broth if the rice is too dry, but the rice in this dish shouldn't be "soupy".
• Garnish with fresh chopped cilantro, and serve immediately.

SEAFOOD CASSEROLE

Steps:

• Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.