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

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

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

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Ingredients:

Serving

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 tbsp all-purpose flour
kosher salt and ground black pepper
1/2 lb sea bass , cut into 2-inch pieces
1/2 cup annatto oil or canola oil
1/4 lb calamari, cut into rounds
1 lb shrimp, peeled and deveined
1 (12-oz) 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
1/2 medium spanish onion, diced
2 limes
2 cloves garlic, minced
reserved minced scotch bonnet
3 tbsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	506.88 Kcal (2122 kJ)
Calories from fat	173.8 Kcal
		% Daily Value*
Total Fat	19.31g	30%
Cholesterol	126.4mg	42%
Sodium	1624.21mg	68%
Potassium	797.29mg	17%
Total Carbs	49.95g	17%
Sugars	9.63g	39%
Dietary Fiber	4.19g	17%
Protein	34.58g	69%
Vitamin C	44.1mg	73%
Vitamin A	0.7mg	23%
Iron	11.9mg	66%
Calcium	181.2mg	18%

Amount Per 100 g
Calories	86.63 Kcal (363 kJ)
Calories from fat	29.7 Kcal
		% Daily Value*
Total Fat	3.3g	30%
Cholesterol	21.6mg	42%
Sodium	277.59mg	68%
Potassium	136.27mg	17%
Total Carbs	8.54g	17%
Sugars	1.65g	39%
Dietary Fiber	0.72g	17%
Protein	5.91g	69%
Vitamin C	7.5mg	73%
Vitamin A	0.1mg	23%
Iron	2mg	66%
Calcium	31mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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