Arroz a la Marinera (seafood rice) is a must in my house. Yellow rice with shrimps, clams, squid, and scallops. A homemade dinner that taste like a Latin restaurant.
This is one of those recipes that my family loves, especially when we have guests and we don´t want to complicate our lives and still surprise their palates.
Arroz a la marinara is a typical Peruvian food.
Perú is worldwide known for
In every corner of South America, we made different versions of this dish.
The reason for this is that arroz a la marinara is a version of the classic spanish paella. And ALL countries in Latin America have tons of spanish influence in their local cuisines. Like arroz con leche or quesillo that are Venezuelan versions of Spanish recipes.
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How to make seafood rice?
This recipe is quite easy to make. Also it is a 1 pot recipe. You can easily feed 4+ people without almost no dirty dishes. I love that!
First, I heat a big pan and pour some olive oil and sauté some garlic and onion. This will create the base for the rice. Cook until the garlic is fragrant, be careful about cooking the garlic. Use medium-low heat. A burned garlic will add a bitter aftertaste to the rice.
Then, I add all my seafood and immediately I pour the white wine. Let the alcohol evaporate — about 3-5 minutes— and then I can add the yellow rice.
To have more seafood flavor, I add fish broth. You can use fish bouillon instead of fish broth. Then just simmer until the rice is done — about 15 minutes.
The finishing touches are a bit of lemon juice and fresh parsley. This will add a refreshing and harmonious flavor.
- 2 cup yellow rice
- 1 tbsp olive oil
- 2 tbsp chopped garlic
- 5 cup fish broth concentrate you can use a fish stock cubes
- 3 tablespoons chopped parsley
- 1 onion chopped
- 2 tbsp yellow pepper
- 1 ½ tbsp minced garlic
- 1/3 cup white wine
- 200 grams of squid cut into rings
- 12 shrimp
- 8 scallops
- 1 cup clams without shell
- 1 tbsp fresh lemon juice
In a saucepan, heat the oil and brown the garlic, the onions and the yellow pepper.
Pour the wine and add the seafood mix (shrimps, scallops, squid, clams). Simmer for 5 minutes until the alcohol evaporates. Season with salt and black pepper.
Add the rice and the fish broth and cook over low heat for 15 minutes, Cover with a lid.
Add the fresh parsley and the lemon juice. Let it cook for a minute. Serve inmediately.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.