![Arroz del Mar - Seafood Rice](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/arroz-del-mar-seafood-rice--ee5006cc-16d1-4a47-88bf-9ad166c587fc.png)
Recipe
Arroz del Mar - Seafood Rice
Savor the Flavors of the Sea with Arroz del Mar
4.8 out of 5
Arroz del Mar is a classic Spanish dish that showcases the rich flavors of the sea. This delectable seafood rice dish is a staple in Spanish cuisine, combining aromatic rice with an array of fresh seafood, herbs, and spices.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-fat
Allergens
Shellfish, Garlic
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-fat
Ingredients
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 tomato, diced 1 tomato, diced
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1 cup (200g) Bomba or Calasparra rice 1 cup (200g) Bomba or Calasparra rice
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2 cups (470ml) fish or seafood broth 2 cups (470ml) fish or seafood broth
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1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
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1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
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1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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8 large shrimp, peeled and deveined 8 large shrimp, peeled and deveined
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8 ounces (225g) squid, cleaned and sliced into rings 8 ounces (225g) squid, cleaned and sliced into rings
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8 mussels, cleaned and debearded 8 mussels, cleaned and debearded
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Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
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Lemon wedges (for serving) Lemon wedges (for serving)
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 52g, 4g
- Protein: 24g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.Heat the olive oil in a large paella pan or skillet over medium heat.
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2.Add the onion and garlic, and sauté until translucent.
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3.Stir in the red bell pepper and tomato, and cook for another 2 minutes.
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4.Add the rice to the pan and stir well to coat it with the sofrito mixture.
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5.In a separate pot, bring the fish or seafood broth to a simmer. Add the saffron threads and let it infuse for a few minutes.
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6.Pour the infused broth into the pan with the rice. Add the smoked paprika, dried thyme, salt, and black pepper. Stir gently to combine.
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7.Arrange the shrimp, squid, and mussels on top of the rice mixture.
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8.Cover the pan with a lid or aluminum foil and let it simmer on low heat for about 20 minutes, or until the rice is cooked and the seafood is tender.
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9.Remove from heat and let it rest for 5 minutes before uncovering.
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10.Garnish with fresh parsley and serve with lemon wedges on the side.
Treat your ingredients with care...
- Shrimp — Be careful not to overcook the shrimp, as they can become rubbery. Add them to the dish towards the end of the cooking time to ensure they remain tender.
Tips & Tricks
- Use high-quality seafood and fresh ingredients for the best flavor.
- Allow the rice to rest for a few minutes after cooking to allow the flavors to meld together.
- Serve with a squeeze of lemon juice for a refreshing citrus kick.
- Feel free to customize the seafood selection based on your preferences and availability.
- For a smoky flavor, you can use smoked seafood broth instead of regular fish or seafood broth.
Serving advice
Serve Arroz del Mar as a main course, accompanied by a fresh green salad or crusty bread to soak up the flavorful juices.
Presentation advice
Present the Arroz del Mar in the paella pan or a large serving dish, allowing the vibrant colors of the seafood and saffron-infused rice to shine. Garnish with fresh parsley for a pop of green.
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