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Rice With Seafood ~ Arroz Con Mariscos

Rice With Seafood ~ Arroz Con Mariscos

Mike Gonzalez
The richness and variety of the Equadorian sea inspired this tasty dishes with rice and seafood
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Ecuador
Servings 4 people

Ingredients
  

  • 5 oz cooked octopus cut into pieces
  • 5 oz cooked snail
  • 5 oz prawns
  • 5 oz squid
  • 1 cup fish broth
  • 2 cups rice
  • 3 tbsp vegetable oil
  • 2 medium red onions chopped
  • 1 tbsp Ajo Siba
  • 1 peeled tomato cut into cubes
  • 2 tbsp Panquita
  • 8 tbsp Amarillin
  • ½ cup cooked peas
  • 2 Bay Leaves
  • ½ cup white wine
  • 1 roasted pepper cut into strips
  • 1 bunch cilantro chopped

Instructions
 

  • Cook the seafood and snails in the broth for approximately 2 to 3 minutes. Reserve the seafood and broth.
    5 oz cooked octopus, 5 oz cooked snail, 5 oz prawns, 5 oz squid, 1 cup fish broth
  • Cook the rice and reserve.
    2 cups rice
  • In a pot, prepare a dressing with the oil, onions, Ajo Siba, Panquita Sibarita, Amarillin Sibarita and tomato. Add the wine, the broth, Sibarita bay leaves , salt and Sibarita Pepper to taste. Cook for approximately 5 minutes.
    3 tbsp vegetable oil, 2 medium red onions, 1 tbsp Ajo Siba, 1 peeled tomato, 2 tbsp Panquita, 8 tbsp Amarillin, 2 Bay Leaves, ½ cup white wine
  • Add the peas, bell pepper, seafood, snails, and cilantro. Let cook for approximately 1 minute over low heat. Mix everything with the rice.
    ½ cup cooked peas, 1 roasted pepper, 1 bunch cilantro
  • Serve with lemon slices and if you wish with a fan shell.
Keyword Rice, Seafood