Arroz con Mariscos

Ingredients 

• 2 cups long-grain rice (washed and drained)

• 3 tbsp olive oil

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• 1 red bell pepper, julienned

• 1 green bell pepper, julienned

• 1 medium tomato, chopped

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp ground annatto (achiote) or turmeric

• 1 pinch saffron threads (optional, for authentic depth)

• 4 cups seafood broth (or chicken broth with a splash of clam juice)

• 1 cup dry white wine

• 1 lb shrimp (peeled & deveined)

• ½ lb mussels, scrubbed & debearded

• ½ lb clams, cleaned

• ½ lb firm white fish (like cod or tilapia), cubed

• ½ lb squid rings (optional)

• ½ cup frozen peas

• 2 tbsp fresh cilantro, chopped

• Lime wedges, for serving

Instructions 

1. Preheat Skillet: Heat the Nutri-stahl Large Skillet over medium heat. Add olive oil.

2. Sauté Base Flavors: Add onion, garlic, and tomato. Cook until fragrant and softened (about 4–5 minutes).

3. Add Peppers & Spices: Stir in the bell peppers, paprika, cumin, annatto/turmeric, and saffron. Cook for 2 minutes until aromatic.

4. Toast the Rice: Add rice to the skillet, stirring to coat with the seasonings and oil. Toast lightly for 2–3 minutes.

5. Deglaze: Pour in the white wine and cook until absorbed.

6. Simmer: Add seafood broth, stir once, then cover with the Nutri-stahl dome lid. Lower heat and let simmer gently for 15–18 minutes (do not stir).

7. Add Seafood: Nestle shrimp, fish, mussels, clams, and squid on top of the rice. Cover again and cook for 8–10 minutes until seafood opens/cooks through. Discard unopened shells.

8. Finish: Add peas and cilantro, then let rest covered for 5 minutes before serving.

9. Serve: Garnish with lime wedges. Serve directly from the skillet for a communal, heritage-style dining experience.