SEAFOOD STEW WITH RICE AND SALSA CRIOLLA (ARROZ CON MARISCOS)
Steps:
- 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.
- 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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moin saeed
[email protected]I'm not a big seafood fan, but I really enjoyed this stew. The flavors were incredible and the seafood was cooked perfectly.
leah Denning
[email protected]This stew is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Dil Darai
[email protected]I'm not a fan of salsa criolla, so I omitted it from the recipe. The stew was still delicious, but I think it would have been even better with the salsa.
Beauty Khatun
[email protected]This recipe is a great way to use up leftover seafood. I had some shrimp and scallops that I needed to use up, and this stew was the perfect solution.
Raja korai
[email protected]I had some trouble finding all of the ingredients, but it was worth the effort. The stew was delicious and I'll definitely be making it again.
Faisal k
[email protected]This stew was a bit too spicy for my taste, but I still enjoyed it. I'll definitely make it again, but I'll use less chili peppers next time.
Kimberly Masuku
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
joe thompson
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The leftovers are even better the next day.
MD RAHAT HOSSEN
[email protected]I'm not a big fan of seafood, but I really enjoyed this stew. The flavors were well-balanced and the seafood was cooked perfectly.
Bogdan Cebotari
[email protected]Delicious! I made this for a dinner party and everyone loved it. The combination of seafood, rice, and salsa criolla was perfect.
Munsif Khan
[email protected]I followed the recipe exactly and the stew turned out amazing! The seafood was cooked perfectly and the sauce was flavorful and rich. Highly recommend this recipe.
Mr. AB
[email protected]This seafood stew was a hit with my family! The flavors were incredible, and the rice and salsa criolla were the perfect accompaniments. I'll definitely be making this again.