Zutaten für Arroz De Marisco
- 1 (14.5 ounce) can diced tomatoes
- 4 cups seafood broth
- 2 tablespoons olive oil
- 1/2 cup salsa verde
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound mixed shellfish (shrimp, mussels, clams), 1 cup calamari rings, 1 cup fresh mussels
- 1 cup long-grain rice
- 1/2 cup dry white wine
- 1 cup cubed firm white fish (cod or haddock)
- Pinch chili flakes
- Freshly ground black pepper to taste
- 1 teaspoon salt, plus more to taste
- 1/4 cup chopped fresh parsley or cilantro
- Water (as needed)
- 1/4 cup chopped fresh cilantro (optional)
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Zubereitung von Arroz De Marisco
- In a large pot, bring 4 cups of water or seafood broth and 1 (14.5 ounce) can of diced tomatoes to a boil. Season with 1 teaspoon of salt.
- Reduce heat to low and keep the broth warm.
- In a large, separate pot or paella pan, heat 2 tablespoons of olive oil over medium heat. Sauté 1 medium onion, chopped, and 2 cloves of garlic, minced, until translucent (about 5 minutes).
- Stir in 1/2 cup of salsa verde, 1 pound of mixed shellfish (shrimp, mussels, clams), 1 cup of calamari rings, and 1 cup of long-grain rice. Cook for 2 minutes, stirring constantly.
- Add 1/2 cup of dry white wine and the warm tomato broth. Stir well.
- Gently add 1 cup of cubed firm white fish (cod or haddock). Stir once to combine.
- Arrange 1 cup of fresh mussels on top of the rice.
- Reduce heat to low, cover, and simmer for 16-18 minutes, or until the rice is slightly al dente and the liquid is mostly absorbed. Add more water (1/4 cup at a time) if needed.
- Season with a pinch of chili flakes, salt, and freshly ground black pepper to taste.
- Garnish with 1/4 cup of chopped fresh parsley or cilantro and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
16g
Fat
13g
Carbs
28g
