Seafood Stew with Rice and Salsa Criolla (Arroz con Mariscos)

Total Time:
1 hr 25 min
Prep:
35 min
Cook:
50 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 yellow bell pepper, roasted, peeled, stemmed, and seeded
  • 1 Scotch bonnet, minced
  • 7 cups chicken stock
  • 12 mussels, cleaned
  • 12 clams, cleaned
  • 1 pinch saffron threads
  • 2 tablespoons all-purpose flour
  • Kosher salt and ground black pepper
  • 1/2 pound sea bass, cut into 2-inch pieces
  • 1/2 cup annatto oil or canola oil
  • 1/4 pound calamari, cut into rounds
  • 1 pound shrimp, peeled and deveined
  • 1 (12-ounce) bottle dark beer
  • 4 cloves garlic, minced
  • 1 large red onion, diced small
  • 4 cups long-grain white rice
  • 1 cup chopped cilantro leaves
  • Salsa Criolla, recipe follows
  • 1 cup sweet peas, cooked
  • Salsa Criolla:
  • 1/2 medium Spanish onion, diced
  • 2 limes
  • 2 cloves garlic, minced
  • Reserved minced Scotch bonnet
  • 3 tablespoons chopped cilantro leaves
  • Kosher salt and ground black pepper
Directions
  • 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.

Salsa Criolla:
  • 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.


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