Seafood Rice Casserole Arroz De Marisco Recipes

PORTUGUESE ARROZ CON MARISCOS-SEAFOOD AND RICE

Steps:

• in a large pot mix seafood with enough beer to cover.
• cook the seafood over medium heat for about 5 minutes or just enough so the seafood can warm up in the beer.
• remove the mixture from the pot and let it sit in the beer.
• dice the onions, garlic and green pepper.
• heat the olive oil and saute the onion, pepper and garlic until lightly browned.
• add the tomato sauce, 1 bottle of beer and the seafood mix and continue cooking that for about 5 minutes over medium heat.
• stir in the remaining ingredients and bring to a boil.
• reduce the heat to low, stir the mixture well, cover it and cook for 30 minutes. (do NOT stir) or until the liquid has evaporated.

SEAFOOD RICE CASSEROLE (ARROZ DE MARISCO)

Steps:

• Preheat oven to 350°F.
• Sauté the onion, red peppers and garlic in a large deep heavy oven-proof skillet (or Cataplana pan) until translucent.
• Add the lobster pieces and brown for a few minutes.
• Add the wine, tomatoes, paprika, and salt, and cook for about 5 minutes until reduced.
• Add the broth and bring to a boil.
• Add the rice and saffron and stir while cooking for about 5 minutes over high heat.
• Taste and adjust seasoning, if needed. Remove pan from the burner and stir in the peas.
• Arrange the shrimp, scallops, clams, and mussels so they're evenly submerged on top of the rice.
• Bake uncovered for about 30 minutes or until the rice is tender and the seafood is thoroughly cooked. NOTE: You can add more broth if the rice is too dry, but the rice in this dish shouldn't be "soupy".
• Garnish with fresh chopped cilantro, and serve immediately.