👨‍🍳 Instruktioner

1. 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. 2

   For the Ropa Vieja de Mariscos, heat the remaining olive oil in a large skillet or Dutch oven over medium-high heat.

   💡 Proffstips: Ensure skillet is hot before adding seafood.
3. 3

   Add the chopped onion and bell peppers to the skillet. Cook until softened, about 5-7 minutes.

   ⏱️ 7 minutes
4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

   ⏱️ 1 minute

   💡 Proffstips: Do not burn the garlic.
5. 5

   Stir in the crushed tomatoes, white wine, bay leaf, cumin, and oregano. Bring to a simmer.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pan.
6. 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

   💡 Proffstips: Avoid overcooking the seafood.
7. 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. 8

   Season the seafood mixture with salt and pepper to taste. Remove the bay leaf.

   💡 Proffstips: Taste and adjust seasoning before serving.
9. 9

   Serve the Ropa Vieja de Mariscos hot over the prepared Arroz Moro. Garnish with fresh chopped cilantro.

   💡 Proffstips: A squeeze of lime is a nice addition.