Arroz con Mariscos - Spanish Seafood Rice

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) mussels, cleaned and debearded 1 lb (450g) mussels, cleaned and debearded
• 1 lb (450g) squid, cleaned and sliced into rings 1 lb (450g) squid, cleaned and sliced into rings
• 1 lb (450g) chicken breast, cut into bite-sized pieces 1 lb (450g) chicken breast, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 1 lemon Juice of 1 lemon
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat.
2. 2.
   Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.
3. 3.
   In the same pan, add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
4. 4.
   Add the diced tomato, saffron threads, and smoked paprika. Cook for another 2 minutes, allowing the flavors to meld together.
5. 5.
   Add the rice to the pan and stir well to coat it with the vegetable mixture.
6. 6.
   Pour in the white wine and cook until it has evaporated.
7. 7.
   Slowly add the chicken broth, stirring gently to distribute the ingredients evenly.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the rice simmer for about 15 minutes, or until the rice is almost cooked.
9. 9.
   Add the shrimp, mussels, squid, and the reserved chicken to the pan. Stir gently to combine.
10. 10.
    Cover the pan again and cook for an additional 5-7 minutes, or until the seafood is cooked through and the rice is tender.
11. 11.
    Remove the pan from the heat and let it rest, covered, for 5 minutes.
12. 12.
    Squeeze the juice of one lemon over the dish and garnish with fresh parsley.
13. 13.
    Serve the Arroz con Mariscos hot and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing it under cold water.
• Mussels — Before cooking, discard any mussels that are open or cracked. After cooking, discard any mussels that have not opened.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a smoky flavor, you can use smoked paprika instead of regular paprika.
• If you prefer a spicier dish, add a pinch of cayenne pepper or red pepper flakes.
• To make the dish more colorful, you can add diced carrots or peas.
• If you don't have a paella pan, you can use a wide, shallow skillet instead.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Arroz con Mariscos as a main course, accompanied by a fresh green salad and crusty bread. It pairs well with a glass of crisp white wine.

Presentation advice

Present the Arroz con Mariscos in a large, shallow serving dish, allowing the vibrant colors of the seafood and rice to shine through. Garnish with fresh parsley and lemon wedges for an added touch of freshness.