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

Name: Seafood Stew with Rice and Salsa Criolla (Arroz con Mariscos)
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 113 grams calamari, cut into rounds; 118 milliliters annatto oil or canola oil; 2 liters chicken stock; 237 milliliters chopped cilantro leaves; 3 Tbsps chopped cilantro leaves; 12 clams, cleaned; 340 grams dark beer; 2 Tbsps all-purpose flour; 2 cloves garlic, minced; 4 cloves garlic, minced; 6 servings Kosher salt and ground black pepper; 2 limes; 12 mussels, cleaned; 1 mediums Spanish onion, diced; 237 milliliters sweet peas, cooked; 1 large red onion, diced small; 1 pinch saffron threads; 1 Scotch bonnet, minced; 6 servings Reserved minced Scotch bonnet; 227 grams sea bass, cut into 2-inch pieces; 454 grams shrimp, peeled and deveined; 946 milliliters long-grain white rice; 1 yellow bell pepper, roasted, peeled, stemmed, and seeded

If you want to add more Mexican recipes to your recipe box, Seafood Stew with Rice and Salsa Criolla (Arroz con Mariscos) might be a recipe you should try. Watching your figure? This dairy free and pescatarian recipe has 803 calories, 46g of protein, and 10g of fat per serving. This recipe serves 6. It works best as a main course, and is done in around 1 hour and 25 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up beer, scotch bonnet, cilantro leaves, and a few other things to make it today. Users who liked this recipe also liked Portuguese Arroz Con Mariscos-Seafood and Rice, Cazuela de Mariscos (Seafood Stew), and Higado con Salsa Criolla (Liver with Creole Sauce).

Instructions

Make a paste from the roasted peppers by mincing them, then mashing them with the back of a fork.

Ingredients you will need

Peppers

Mix in half of the Scotch bonnet. Save the other half of the chile pepper for the Salsa Criolla. Reserve the paste.

Ingredients you will need

Chili Pepper

Scotch Whiskey

Salsa

Heat the stock in a pot.

Ingredients you will need

Stock

Equipment you will use

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.

Ingredients you will need

Mussels

Saffron

Clams

Stock

Equipment you will use

Bowl

Pot

In a bowl, season the flour with salt and pepper. Lightly flour the sea bass.

Ingredients you will need

Salt And Pepper

Seabass

All Purpose Flour

Equipment you will use

Bowl

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.

Ingredients you will need

Canola Oil

Annatto

Bass

Equipment you will use

Frying Pan

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.

Ingredients you will need

Squid

Seabass

Pepper

Shrimp

Beer

Fish

Equipment you will use

Frying Pan

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.

Ingredients you will need

Shrimp

Syrup

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Garlic

Onion

Soup

Cooking Oil

Equipment you will use

Pot

Add the rice and stir to coat.

Ingredients you will need

Rice

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.

Ingredients you will need

Chicken Stock

Cilantro

Seafood

Salsa

Beer

Rice

When the rice is done, stir in the peas and serve with the Salsa Criolla on the side.

Ingredients you will need

Salsa

Peas

Rice

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.

Ingredients you will need

Salt And Pepper

Cilantro

Garlic

Scotch Whiskey

Lime

Onion

Equipment you will use

Bowl

Equipment

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew can be paired with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. One wine you could try is Newton Single Vineyard Spring Mountain Cabernet Sauvignon. It has 5 out of 5 stars and a bottle costs about 215 dollars.

Newton Single Vineyard Spring Mountain Cabernet Sauvignon

Wild and complex with aromatic dried herbs, wet slate, mulberry, violets, boysenberry and asphalt. The palate is an exercise in restrained power and complexity. Vibrant inky fruits of black currants, mocha and tobacco provide the flesh. The hallmark is the richly textured, umami like incredibly long and intense carry balanced by fine gravelly tannins.