Arroz del Mar - Seafood Rice

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 cup (200g) Bomba or Calasparra rice 1 cup (200g) Bomba or Calasparra rice
• 2 cups (470ml) fish or seafood broth 2 cups (470ml) fish or seafood broth
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 8 large shrimp, peeled and deveined 8 large shrimp, peeled and deveined
• 8 ounces (225g) squid, cleaned and sliced into rings 8 ounces (225g) squid, cleaned and sliced into rings
• 8 mussels, cleaned and debearded 8 mussels, cleaned and debearded
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• 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

1. 1.
   Heat the olive oil in a large paella pan or skillet over medium heat.
2. 2.
   Add the onion and garlic, and sauté until translucent.
3. 3.
   Stir in the red bell pepper and tomato, and cook for another 2 minutes.
4. 4.
   Add the rice to the pan and stir well to coat it with the sofrito mixture.
5. 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.
6. 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.
7. 7.
   Arrange the shrimp, squid, and mussels on top of the rice mixture.
8. 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.
9. 9.
   Remove from heat and let it rest for 5 minutes before uncovering.
10. 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.