Soupy Seafood Rice
Soupy rice with seafood, juicy and spoonable, in a flavorful broth of fish and sofrito.
- Total
- 50 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- rice11 oz
- shrimp8
- mussel1 lb
- clam8.75 oz
- squid8.75 oz
- fish stock1.5 qt
- onion1
- red bell pepper1
- tomato2
- garlic clove2
- saffron1 pinch
- olive oil5 tbsp
- salt1 tsp
Method
- 1
Brown the shrimp in the olive oil and set aside. Steam the mussels open and strain their broth.
- 2
In a casserole, sauté the sliced squid 3 minutes and add the chopped onion, red pepper and garlic; sweat 10 minutes.
- 3
Add the grated tomato and cook 5 minutes.
- 4
Add the rice, stir and pour in the hot fish stock with the saffron and the mussel broth. Salt.
- 5
Cook 15 minutes. Add the clams, mussels and shrimp and cook 3 more minutes. It should be soupy: serve immediately.
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