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Arroz con Mariscos a la Chilena
A flavorful Chilean-style seafood rice dish, rich with a variety of fresh seafood, aromatic vegetables, and seasoned with traditional Chilean spices.
đ§ Ingredienser
- 300 g Arborio rice
- 500 g Mixed seafood(e.g., shrimp, mussels, clams, squid rings, fish pieces)
- 1 medium Onion(finely chopped)
- 1 medium Red bell pepper(finely chopped)
- 3 cloves Garlic(minced)
- 150 ml White wine
- 750 ml Fish or vegetable broth(warmed)
- 2 tbsp Tomato paste
- 3 tbsp Olive oil
- 0.5 cup Cilantro(chopped, for garnish)
- 0.5 cup Parsley(chopped, for garnish)
- 1 tsp Smoked paprika
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Prepare the mixed seafood. If using mussels or clams, scrub them clean. If using squid, clean and cut into rings. Thaw any frozen seafood.
đĄ Proffstips: Ensure all seafood is fresh or properly thawed. - 2
In a large, deep skillet or paella pan, heat olive oil over medium heat. Add chopped onion and red bell pepper and sauté until softened, about 7-10 minutes.
â±ïž 10 minutes - 3
Add minced garlic and smoked paprika, and cook for another minute until fragrant.
â±ïž 1 minute - 4
Stir in the Arborio rice and toast for 1-2 minutes until the edges of the grains look translucent.
â±ïž 2 minutes - 5
Pour in the white wine and stir, scraping any bits from the bottom of the pan, until it has mostly evaporated.
â±ïž 3 minutes - 6
Add the warmed broth, tomato paste, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for about 15 minutes, stirring occasionally.
â±ïž 15 minutesđĄ Proffstips: The rice should be starting to soften but still have a slight bite. - 7
Add the mixed seafood to the pan. Stir gently to distribute. Cover and continue to cook for another 8-10 minutes, or until the seafood is cooked through and the rice is tender and has absorbed most of the liquid.
â±ïž 10 minutesđĄ Proffstips: Mussels and clams should have opened; discard any that remain closed. - 8
Remove from heat, cover, and let it rest for 5 minutes before serving. Garnish generously with chopped cilantro and parsley.
â±ïž 5 minutes
đĄ Proffstips
- âUse a good quality seafood broth for the best flavor.
- âDon't overcook the seafood; it cooks quickly in the hot rice.
- âAdjust the amount of liquid based on the rice and desired consistency.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of saffron for color and flavor.
- Include some peas or corn in the last 5 minutes of cooking.
- A splash of lemon juice just before serving can brighten the flavors.