Rice with Shellfish (Arroz con Mariscos)

By Flyer920

This rice dish is very different to Spanish paella and I highly recommend it. The flavors, texture and spice make this good home cooking while the seafood gives it a sense of occasion. The bonus is that it is really easy to cook!

Ingredients

• 4 tablespoons olive oil,
• 1 about 1 large onion, finely chopped 2 cloves garlic, minced
• 2 fresh hot peppers, preferably red, seeded and cut into strips
• 2 cups long-grain rice
• 4 cups shrimp stock
• 1 or 2 tablespoons fresh coriander (cilantro), chopped
• 1/2 pound medium-sized shrimp
• 1/2 pound scallops-if small, left whole; if large, halved
• 12 mussells
• 12 clams

Details

Servings 8

Preparation

Step 1

Heat the oil in a skillet and saute the onion, garlic, and pepper strips until the onion is soft. Using a slotted spoon, transfer the onion mixture to a casserole. There should be about 2 tablespoons oil left in the skillet. Add a little more if necessary. Add the rice and saute until the rice has absorbed the oil, taking care not to let it brown. Transfer the rice to a casserole. Add the shrimp stock, bring to a boil over high heat, reduce the heat to low, and cook, covered, until the rice is tender and all the liquid absorbed, about 20 minutes. Add the coriander and the shrimp, scallops, and clams, folding them well into the rice. Cook, covered, over low heat for about 3 to 5 minutes, or until the shrimp have turned pink and lost their translucent look. Add the oysters, folding them into the rice and cook just long enough to plump them, about 1 minute. Serve immediately.