How to Make Arroz con Mariscos | The Frugal Chef

mixed seafood

🥗Healthier: fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Broth adds flavor without the cost of wine.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric and annatto provide color and flavor at a lower cost.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lighter and can be made from scraps.

Dice 5 large white onions and chop 2 heads of garlic.

Heat 1/2 cup of extra virgin olive oil in a large pot until hot.

Fry the onions and garlic until brown.

Add 4 vegetable bouillon cubes, saffron, salt, black pepper, and 1 liter of fish stock; let it reduce to half.

Take 1/3 of the sauce and put it in another pot; add 1 liter of water and 1 kilogram of rice.

Add 4 cups of water and bring to a boil for 5 minutes.

After 5 minutes, add 2 ladlefuls of the sauce and stir the rice; let it cook for another 5 minutes.

Add another 2 ladlefuls of sauce and 1 cup of white wine; stir and cook for 10 minutes.

Add 2 more ladlefuls of sauce and another glass of white wine; mix well.

Add the peas and stir; the rice is now pre-cooked.

Heat the rice and add more sauce and 1/2 liter of white wine (2 cups).

Add the mixed seafood (shrimp, clams, prawns, scallops, pre-cooked octopus) to the pot, dividing it into two pots if necessary for even cooking.

Cover and let the seafood cook; stir occasionally to ensure even cooking.

After 15 minutes, check the shrimp; if pink, stir and mix everything together.

Cover the pots to prevent the rice from drying out and let it cook evenly.

Uncover to allow excess liquid to evaporate; mix in salted butter before serving.

Serve the dish, leaving shrimp on top for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens