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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Jamal Robert
[email protected]This stew was a complete disaster. The seafood was overcooked, and the broth was tasteless.
Serenity Holliday
[email protected]I found this stew to be a bit bland. I would recommend adding more spices to give it more flavor.
Anima Abubakar
[email protected]This stew is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper next time.
Jamie Mcevoy
[email protected]I'm not a big fan of seafood, but I really enjoyed this stew. The flavors were very well-balanced.
Salad-chan
[email protected]This is a delicious and easy-to-make seafood stew. I love that it's made with fresh ingredients.
Raja Deewan Kumar
[email protected]This stew is a great way to use up leftover seafood. It's also a very affordable meal.
Lusanda Akhumzih
[email protected]I've made this stew several times, and it's always a hit. I love the combination of seafood and rice.
Alqama Shahid
[email protected]This is one of my favorite seafood recipes. It's so flavorful and easy to make.
Vanessa Coy
[email protected]I love this stew! It's so easy to make, and it's always a hit with my family.
fesum abera
[email protected]This stew is a must-try for seafood lovers. The broth is rich and flavorful, and the seafood is cooked to perfection.
Aleeza Iqbal
[email protected]This is my go-to recipe for seafood stew. It's always a hit with my friends and family.
Steven Mokoena
[email protected]I followed the recipe exactly, and the stew turned out great. The seafood was cooked perfectly, and the broth was delicious.
Jannice Rhodes-Preston
[email protected]This stew was easy to make and packed with flavor. I especially loved the addition of the salsa criolla, which gave it a nice kick.
AizAz KHN
[email protected]I've made this seafood stew many times, and it's always a crowd-pleaser. The shrimp, mussels, and fish are cooked to perfection, and the broth is so flavorful.
Sandra Partridge
[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.