Seafood Rice (Arroz Con Mariscos)

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup canned diced tomatoes
• 1/2 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1/2 cup dry white wine
• 2 cups long-grain white rice
• 4 cups seafood stock
• 1 pound large shrimp, peeled and deveined
• 1/2 pound squid, cleaned and sliced into rings
• 1 pound mussels, scrubbed and debearded
• 1/2 pound bay scallops
• 1/2 cup frozen peas
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges

Method

1. 1

   Heat olive oil in a large, deep skillet or paella pan over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes.

   5:00 · Soften vegetables
2. 2

   Stir in the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
3. 3

   Add the tomato paste and cook, stirring, for 2 minutes to deepen its color.

   2:00 · Cook tomato paste
4. 4

   Stir in the diced tomatoes, saffron, and smoked paprika, and cook for 2 minutes.

   2:00 · Simmer tomatoes
5. 5

   Pour in the white wine and simmer for 2 minutes to cook off the alcohol.

   2:00 · Simmer wine
6. 6

   Add the rice and stir to coat the grains in the tomato mixture.

7. 7

   Pour in the seafood stock, season with salt and pepper, and bring to a boil.

8. 8

   Reduce heat to low, cover, and simmer for 15 minutes.

   15:00 · Simmer rice
9. 9

   Nestle the shrimp, squid, mussels, and scallops into the rice, cover, and continue cooking until the shrimp are opaque and the mussels have opened, about 8 minutes.

   8:00 · Cook seafood
10. 10

    Discard any mussels that have not opened. Sprinkle the peas over the rice, cover, and let stand off the heat for 5 minutes to finish steaming.

    5:00 · Rest off heat
11. 11

    Fluff gently with a fork, scatter cilantro over the top, and serve hot with lime wedges.