Arroz De Marisco Recipe

Ingredients for Arroz De Marisco

• Canned Tomatoes
• Fish Stock
• Olive Oil
• 1/2 cup salsa verde
• 1 medium onion, chopped
• Garlic Cloves
• Seafood
• 1 cup long-grain rice
• Dry White Wine
• Fish Fillets
• Pinch of chili flakes
• Freshly ground black pepper to taste
• 1 teaspoon salt
• Parsley

How to Make Arroz De Marisco

1. 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.
2. Reduce heat to low and keep the broth warm.
3. 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).
4. 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.
5. Add 1/2 cup of dry white wine and the warm tomato broth. Stir well.
6. Gently add 1 cup of cubed firm white fish (cod or haddock). Stir once to combine.
7. Arrange 1 cup of fresh mussels on top of the rice.
8. 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.
9. Season with a pinch of chili flakes, salt, and freshly ground black pepper to taste.
10. Garnish with 1/4 cup of chopped fresh parsley or cilantro and serve immediately.