Quick Arroz con Mariscos with lime-pickled onions

Arroz con Mariscos
It just means rice with seafood and a whole lotta of cilantro and cumin!
Arroz con Mariscos is a popular dish of rice and seafood in Peru and also Portugal. This quick version is perfect with shrimp and/or scallops. The convenient thing about seafood is that it’s quick and simple to prepare and the juices that are released add a lot of flavor to the dish. Our local Sprouts has a ‘dealicious’ sale on both this week. Add frozen or fresh veggies to this recipe. This time I added extra cilantro (one large bunch) and some chopped spinach. The greener the better, right?!
Quick Arroz con Mariscos with lime-pickled onions
 
 
Ingredients
  • 3 to 4 cups of cooked/steamed white rice (long grain)
  • 1 ½ to 2 lb of seafood (I used defrost shrimp and scallops)
  • 1 bunch of fresh cilantro chopped
  • 1 medium red/purple onion (1/2 chopped and ½ cut in thin slices)
  • 3 garlic cloves chopped
  • 1 small lemon juice
  • 1 tablespoon cumin powder
  • 2 tsp turmeric
  • ½ tsp of oregano
  • ½ cup of chicken stock or chicken broth (save another ½ cup in case rice looks dry after all ingredients are mixed)
  • ½ cup of peas (frozen it’s fine)
  • ½ cup of diced carrots
  • ½ red, yellow or green bell pepper diced
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • “To taste” ingredients
  • salt (about 1 tbsp but it depends on how salty the chicken broth you are using is)
  • cayenne pepper (1 tsp)
Instructions
  1. Before starting on the “Arroz con Mariscos” marinade the thin onion slices in the lime juice and set aside.
  2. On a big pan sauté diced onions on the OOil. Add bell pepper+peas+carrots or any other veggies you like (green beans, corn, etc.) Saute for a couple of minutes and add the chicken stock, lemon juice and spices (including chopped cilantro). Add the seafood and cook it for 5 minutes (Note: if you’re using frozen seafood use less chicken broth. If seafood is still frozen cooked for 8 minutes or so).
  3. Taste the broth before adding the rice. It should be on the salty side. Add more salt/pepper/cumin or anything your taste buds tell you. Add the cooked rice. Make sure you gently smash the rice clusters so it will absorb the broth evenly. Add more chicken broth if the rice looks dry. The rice should look pretty moist.
  4. Let it sit for 5 minutes before serving allowing the rice to absorb all the juices.
  5. Serve with the marinade onions on the side.
Notes
You can add any vegetable to this recipe (green beans, lima beans and even chopped kale will taste good). I added chopped spinach on this batch. Also there’s no rule for the amount of cilantro you can use here. If you are a cilantro lover this is the time to abuse it!

Leave a Reply