Seafood Rice Casserole Arroz De Marisco Recipes

Steps:

• Preheat oven to 350°F.
• Sauté the onion, red peppers and garlic in a large deep heavy oven-proof skillet (or Cataplana pan) until translucent.
• Add the lobster pieces and brown for a few minutes.
• Add the wine, tomatoes, paprika, and salt, and cook for about 5 minutes until reduced.
• Add the broth and bring to a boil.
• Add the rice and saffron and stir while cooking for about 5 minutes over high heat.
• Taste and adjust seasoning, if needed. Remove pan from the burner and stir in the peas.
• Arrange the shrimp, scallops, clams, and mussels so they're evenly submerged on top of the rice.
• Bake uncovered for about 30 minutes or until the rice is tender and the seafood is thoroughly cooked. NOTE: You can add more broth if the rice is too dry, but the rice in this dish shouldn't be "soupy".
• Garnish with fresh chopped cilantro, and serve immediately.

Steps:

• Make a paste from the roasted peppers by mincing them, then mashing them with the back of a fork. Mix in half of the Scotch bonnet. Save the other half of the chile pepper for the Salsa Criolla. Reserve the paste.
• Heat the stock in a pot. Add the mussels and clams. Cover the pot, but check after a few minutes and remove the mollusks to a bowl as they open. Once all they are all out of the pot, add the saffron to infuse the stock and remove from the heat.
• In a bowl, season the flour with salt and pepper. Lightly flour the sea bass. Heat a saute pan over medium-high heat with 1/4 cup of the annatto or canola oil. When it is quite hot, add the bass and sear until golden crisp. Remove the fish and reserve on a plate. Now add the calamari to the pan and cook for 1 minute and reserve with the sea bass. Next add the shrimp to the pan, with 2 tablespoons of the pepper paste and 1/4 cup of the beer. Saute until just cooked. Remove the shrimp with a slotted spoon and reserve with the rest of the seafood. Now reduce the cooking liquid to a light syrup and pour over the seafood. Reserve.
• To a deep soup pot over medium-high heat add the remaining 1/4 cup oil. When it is hot add the garlic and onion. Cook until they start to caramelize, 8 to 10 minutes. Add the rice and stir to coat. Pour in the chicken stock, cover and cook for 10 minutes. Stir with a fork, and add the seafood, the rest of the beer, and cilantro and stir once more. Cover again and turn down the heat to medium-low, cooking for about 25 minutes. While the rice cooks, make the Salsa Criolla.
• When the rice is done, stir in the peas and serve with the Salsa Criolla on the side.
• Put the onion in a small bowl. Squeeze the limes over them; discard the rinds. To this add the garlic, Scotch bonnet, and cilantro. Season with salt and pepper, to taste.

Steps:

• In a 1-1/2-qt. baking dish coated with cooking spray, combine the rice, onion and chilies. In a small bowl, combine clams and milk; pour over rice mixture. Sprinkle with crumbs and cheese. Bake, uncovered, at 350° for 45 minutes.

Steps:

• In a pot bring to boil water or broth and tomatoes, adjust salt to taste. Keep warm.
• In another big pot fry onion and garlic with the oil until transparent.
• Add salsa verde, shellfish, calamari and rice (keep mussels aside). Cook for further 2 minutes.
• Add wine and hot tomatoes-mix.
• Add fish cubes stir once.
• Arrange mussels on it.
• Let it cook for about 16-18 minutes but don't overcook it.
• During cooking if necessary add water and season with chili, salt and pepper.
• It should be slightly "al dente" and still enough liquid.
• Sprinkle with the parsley or cilantro and serve.

Steps:

• In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
• Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
• Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
• Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
• Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
• Transfer the cooked rice to a large bowl.
• Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
• Garnish with parsley leaves (optional).
• Enjoy!