Recipe: Rice with seafood – First Hour

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12-16 fresh shrimp

1 lb. cubed fish

12 mussels

2 squid tubes cut into squares

1 lb. sliced ​​octopus

1 lobster tail cut into pieces

1 lb. of small scallops

1 cooking chorizo ​​cut into fine cubes

¼ onion, diced

½ red and ½ green bell peppers, diced

1 tablespoon Chef Piñeiro brand minced garlic

2 cups of parboiled rice

4 cups well-seasoned seafood or fish broth

1 tsp saffron

2 tbsp smoked paprika

2 tbsp tomato puree

fresh herbs to taste

Seasoning and more with Chef Piñeiro brand achiote


1. Marinade all the shellfish with the achiote seasoning.

2. In a saucepan with olive oil, fry the chorizo, onion, peppers and garlic for 2-3 minutes.

3. Add the saffron, paprika, tomato puree and continue to fry for 2 more minutes.

4. Add half of each shellfish, rice and broth.

5. Bring the preparation to a boil over medium high heat and at the same time arrange the rest of the shellfish on the surface.

6. Once the broth is dry, cover and cook for 20 minutes.

7. Finish with herbs and lemon.

9/30/08 PHOTOS FOR YOUR WAY. DO NOT USE WITHIN THE FIRST 90 DAYS FROM THE DATE. Hot Zone, Rest. Toro Salao in Old San Juan. Paella del Toro. (First Time / Gerald Lopez-Cepero) (Gerald Lopez-Cepero)

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