Rice With Seafood ~ Arroz Con Mariscos
The richness and variety of the Equadorian sea inspired this tasty dishes with rice and seafood
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.