Ropa Vieja de Mariscos con Arroz Moro
A vibrant seafood twist on the classic Ropa Vieja, this dish features tender shredded seafood (shrimp, calamari, mussels) simmered in a rich tomato-based sauce with peppers and onions, served alongside flavorful Arroz Moro (rice and beans cooked together).
🧂 Ingredients
- 1 lb Shrimp(peeled and deveined)
- 1 lb Calamari rings
- 1 lb Mussels(cleaned)
- 3 tbsp Olive oil
- 1 large Onion(finely chopped)
- 1 large Green bell pepper(finely chopped)
- 1 large Red bell pepper(finely chopped)
- 4 cloves Garlic(minced)
- 28 oz Crushed tomatoes(can)
- 1/2 cup White wine
- 1 tsp Bay leaf
- 1 tsp Cumin
- 1 tsp Oregano
- to taste Salt
- to taste Black pepper
- 1/4 cup Cilantro(chopped, for garnish)
- 4 cups Cooked white rice
- 15 oz Black beans(rinsed and drained)
👨🍳 Instructions
- 1
Prepare the Arroz Moro: In a large pot, heat 1 tbsp olive oil over medium heat. Add half the chopped onion and cook until softened, about 5 minutes. Stir in the rinsed black beans and cooked white rice. Season with salt and pepper, and cook until heated through, about 5-7 minutes. Keep warm.
⏱️ 12 minutes - 2
For the Ropa Vieja de Mariscos, heat the remaining olive oil in a large skillet or Dutch oven over medium-high heat.
💡 Tip: Ensure skillet is hot before adding seafood. - 3
Add the chopped onion and bell peppers to the skillet. Cook until softened, about 5-7 minutes.
⏱️ 7 minutes - 4
Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 minute💡 Tip: Do not burn the garlic. - 5
Stir in the crushed tomatoes, white wine, bay leaf, cumin, and oregano. Bring to a simmer.
💡 Tip: Scrape up any browned bits from the bottom of the pan. - 6
Add the shrimp and calamari rings to the simmering sauce. Cook for 3-5 minutes, or until the shrimp are pink and opaque and the calamari is tender.
⏱️ 5 minutes💡 Tip: Avoid overcooking the seafood. - 7
Add the cleaned mussels to the skillet. Cover and cook for another 3-5 minutes, or until the mussels have opened. Discard any mussels that do not open.
⏱️ 5 minutes - 8
Season the seafood mixture with salt and pepper to taste. Remove the bay leaf.
💡 Tip: Taste and adjust seasoning before serving. - 9
Serve the Ropa Vieja de Mariscos hot over the prepared Arroz Moro. Garnish with fresh chopped cilantro.
💡 Tip: A squeeze of lime is a nice addition.
💡 Pro Tips
- ✓Use a mix of your favorite seafood for variety.
- ✓Adjust the amount of white wine to your preference.
- ✓Ensure all seafood is cooked through but not overcooked to maintain tenderness.
🔄 Variations
- Add a pinch of red pepper flakes for a touch of heat.
- Incorporate other vegetables like peas or corn into the Arroz Moro.
- Serve with a side of tostones (fried plantains).