Best Arroz De Marisco Recipes

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CAPE VERDE ARROZ DE MARISCO BY KIKI CANUTO RECIPE BY TASTY



Cape Verde Arroz De Marisco By Kiki Canuto Recipe by Tasty image

Here's what you need: long grain rice, unsalted butter, sea salt, water, extra virgin olive oil, red bell pepper, yellow bell pepper, large yellow onion, garlic, red chili flakes, tomato paste, frozen calamari, medium shrimp, fresh mussel, frozen organic peas, lemon, fresh parsley

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

2 cups long grain rice, white, rinsed
4 tablespoons unsalted butter, room temperature, divided
2 teaspoons sea salt, divided
5 ⅓ cups water, divided
extra virgin olive oil, to taste
1 red bell pepper, diced
1 yellow bell pepper, diced
½ large yellow onion, diced
5 cloves garlic, minced
1 teaspoon red chili flakes
1 tablespoon tomato paste
8 oz frozen calamari, 1 package, defrosted
1 lb medium shrimp, shell on, approx 35
½ lb fresh mussel, shell on
1 cup frozen organic peas, defrosted
1 lemon, juiced
2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish

Steps:

  • In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
  • Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
  • Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
  • Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
  • Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
  • Transfer the cooked rice to a large bowl.
  • Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
  • Garnish with parsley leaves (optional).
  • Enjoy!

Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams

ARROZ DE MARISCO



Arroz De Marisco image

Arroz de marisco is a very well know recipe. There are many version of it. This is an easy and quite soupy one.

Provided by Artandkitchen

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (450 g) canned tomatoes (chopped or fresh tomatoes)
5 cups vegetable broth or 5 cups water
4 tablespoons olive oil
1 teaspoon salsa verde (optional)
1 onion (large, chopped)
4 garlic cloves (chopped)
500 g seafood (1 pound, mixture of prawns, mussels, small calamari, crab)
2 cups rice (as for risotto such as arborio, vialone..)
1/2 cup dry white wine
250 g fish fillets (1/2 pound in 1 inch cubes)
chili (optional)
pepper (optional)
salt
parsley (or cilantro to taste)

Steps:

  • In a pot bring to boil water or broth and tomatoes, adjust salt to taste. Keep warm.
  • In another big pot fry onion and garlic with the oil until transparent.
  • Add salsa verde, shellfish, calamari and rice (keep mussels aside). Cook for further 2 minutes.
  • Add wine and hot tomatoes-mix.
  • Add fish cubes stir once.
  • Arrange mussels on it.
  • Let it cook for about 16-18 minutes but don't overcook it.
  • During cooking if necessary add water and season with chili, salt and pepper.
  • It should be slightly "al dente" and still enough liquid.
  • Sprinkle with the parsley or cilantro and serve.

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #seafood     #spanish     #european     #portuguese     #one-dish-meal     #mussels     #shellfish

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What is Arroz de Marisco?

Arroz de Marisco, also known as seafood rice, is a traditional Portuguese dish that primarily consists of a rich and hearty seafood stock and a generous mixture of seafood ranging from clams, mussels, shrimp, to squid and octopus. This dish is a popular menu item in many coastal areas of Portugal and Spain, where seafood is abundant and recipes for arroz de marisco can vary according to local seafood availability, personal palate, and family traditions.

History of Arroz de Marisco

The origins of arroz de marisco can be traced back to the Arab legacy in the Iberian Peninsula, where rice cultivation and cooking techniques were introduced during the Islamic rule of the region. From there, rice dishes evolved and adapted to the local ingredients, flavors, and cooking methods. The first recorded recipe for arroz de marisco was published in 1926 by a Portuguese cookbook author, Maria de Lourdes Modesto, in her book titled "Cozinha Tradicional Portuguesa," which aimed to preserve and promote traditional Portuguese cuisine.

Ingredients for Arroz de Marisco

While there is no definitive recipe for arroz de marisco, the following ingredients are commonly used:

  • Rice
  • Seafood (clams, mussels, shrimp, squid, octopus, crab, lobster, etc.)
  • Onions, garlic, and tomatoes
  • Bay leaves, saffron or turmeric, paprika, and other seasonings
  • White wine or dry sherry
  • Olive oil and butter
  • Salt and pepper
  • Parsley or cilantro for garnish

Preparation of Arroz de Marisco

The following steps are a general guide to making arroz de marisco:

  1. Clean and prepare the seafood, removing any shells, antennae, or other inedible parts. Set aside.
  2. Heat a large pot or paella pan with olive oil and sauté the onions, garlic, and tomatoes until soft and fragrant.
  3. Add the rice to the pot and stir to coat with the oil and vegetables. Toast the rice for a few minutes until slightly golden.
  4. Pour in the white wine or sherry and stir until absorbed by the rice.
  5. Add the seafood stock to the pot and bring to a boil. Reduce the heat to low and let simmer for about 10-15 minutes, until the rice is almost cooked.
  6. Add the seafood to the pot, arranging it on top of the rice. Cover the pot and let cook for another 5-10 minutes, until the seafood is cooked through and the rice is tender.
  7. Garnish the arroz de marisco with parsley or cilantro and serve hot, accompanied by crusty bread and a glass of white wine.

Variations of Arroz de Marisco

Arroz de marisco can be adapted and customized according to personal taste and preferences. Here are some variations:

  • Vegetarian or vegan arroz de marisco, using vegetable stock and mushrooms, artichokes, or other meat substitutes instead of seafood.
  • Spicy arroz de marisco, adding chili flakes or hot sauce for an extra kick.
  • Luxury arroz de marisco, using premium ingredients such as langoustines, scallops, or truffles.
  • Fisherman's arroz de marisco, using the catch of the day and varying the seafood according to seasonal availability.

Conclusion

Arroz de marisco is a flavorful and comforting dish that celebrates the bounty of the sea and the diversity of Portuguese cuisine. Whether enjoyed as a family meal, a special occasion feast, or a casual dinner with friends, arroz de marisco is a versatile and satisfying dish that appeals to seafood lovers and rice aficionados alike. With its rich history, delicious flavors, and endless variations, arroz de marisco is sure to become a favorite recipe in any kitchen.

Arroz de marisco, also known as seafood rice, is a traditional Portuguese dish that is loved by many. This dish features a variety of seafood items such as clams, mussels, prawns, and squid, mixed together with rice to create a flavorful and filling meal. The dish is popularly served in Portugal, but it has also found its way into many restaurants across the world. Despite the simplicity of the recipe, there are valuable tips that could make your arroz de marisco stand out. This article seeks to provide you with practical tips that could be useful when making arroz de marisco.

Choosing the Best Seafood

When it comes to arroz de marisco, the quality of the seafood that you choose is the most important aspect of the meal. Therefore, it is important to make sure that you get the best seafood available. The quality of the seafood could determine the flavor and texture of the dish. Here are some tips to help you choose the best seafood:
1. Buy Seafood That is Still Alive
When buying seafood, it is important to make sure that it is still alive. This is because seafood that has been dead for a long time could produce toxins that could be harmful to your health. When buying live seafood, choose those that are still moving or those that have tightly closed shells.
2. Choose Fresh Seafood
Fresh seafood is always the best option when making arroz de marisco. Choose seafood that has bright eyes, firm flesh, and a sweet ocean smell. If you are not able to buy fresh seafood, then consider using frozen seafood.
3. Mix Different Types of Seafood
Arroz de marisco is typically made with a variety of seafood items. Therefore, it is important to mix different types of seafood to enhance the flavor and texture of the dish. Consider using prawns, mussels, clams, squid, and any other seafood that you prefer.

Using the Right Type of Rice

The type of rice that you use when making arroz de marisco is also essential. This is because the type of rice could determine how much broth it absorbs and how the final dish tastes.
1. Use Short-Grain Rice
Short-grain rice is the best type of rice to use when making arroz de marisco. This is because it has a higher starch content, which enables it to absorb more broth, resulting in a creamy texture. Try to avoid using long-grain rice as it is more likely to become mushy when cooked with seafood.
2. Toast the Rice Before Cooking
Before cooking the arroz de marisco, it is important to toast the rice. This will help to enhance its flavor and prevent it from becoming too soft when cooked. Toasting the rice also helps to remove any excess moisture.

Preparing the Seafood

Preparing the seafood is another crucial aspect when making arroz de marisco. Here are some tips on how to prepare the seafood:
1. Clean the Seafood
Before cooking the seafood, make sure to clean it properly. Remove any dirt or sand from shellfish, and remove the dark intestine from prawns. This will help to prevent contamination and improve the quality of the final dish.
2. Cook the Seafood Separately
To prevent the seafood from becoming overcooked, it is important to cook it separately. This will enable you to control the cooking time for each type of seafood, ensuring that each one is cooked perfectly.
3. Reserve the Broth
After cooking the seafood, be sure to reserve the broth. This will be used to cook the rice and add flavor to the final dish. The broth could also be used to create a seafood sauce.

Cooking the Arroz de Marisco

The final step in making arroz de marisco is cooking the rice. Here are some tips to make sure that your rice turns out perfect:
1. Use the Right Amount of Broth
When cooking the rice, it is important to use the right amount of broth. The broth should be at a ratio of two cups of broth for every one cup of rice. This will ensure that the rice is fluffy and not too mushy.
2. Stir Often
Stirring the rice often as it cooks will help to distribute the heat evenly, preventing the rice from sticking to the bottom of the pan. It will also help to ensure that the rice absorbs the broth evenly, resulting in a creamy texture.
3. Allow the Rice to Rest
After the arroz de marisco is cooked, it is important to let it rest for a few minutes before serving. This will allow the rice to absorb any remaining broth, resulting in a more flavorful dish.

Conclusion

Arroz de marisco is a delicious and easy-to-make dish that is perfect for seafood lovers. Following the tips outlined in this article will help you to make the perfect arroz de marisco. From choosing the best seafood to using the right type of rice, these tips will elevate your arroz de marisco to the next level. Remember to be patient and take your time, as cooking arroz de marisco is all about taking care of the details.

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