Arroz de Marisco

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ongeveer 1 min

   Tip van de kok: Ensure the pot is large enough to hold all ingredients comfortably.

2. 2

   Add the yellow onion and red bell pepper, and sauté until softened, about 5-7 minutes.

   Ongeveer 7 min

3. 3

   Stir in the garlic and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

4. 4

   Add the ripe tomato and cook, stirring occasionally, for about 5 minutes until the tomato has reduced slightly.

   Ongeveer 5 min

5. 5

   Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

   Ongeveer 3 min

6. 6

   Add the short-grain rice to the pot and stir to coat it with the tomato mixture.

   Ongeveer 1 min

7. 7

   Pour in the hot seafood broth, then season with salt and black pepper.

   Ongeveer 1 min

   Tip van de kok: Using hot broth helps maintain the cooking temperature of the rice.

8. 8

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.

   Ongeveer 10 min

   Tip van de kok: Do not stir the rice during this initial cooking phase.

9. 9

   Uncover the pot and gently stir in the shrimp, clams, mussels, and squid rings.

   Ongeveer 1 min

10. 10

    Cover the pot again and continue to simmer for another 8-10 minutes, or until the seafood is cooked through and the clams and mussels have opened.

    Ongeveer 10 min

    Tip van de kok: Discard any clams or mussels that do not open.

11. 11

    Remove the pot from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld and the rice to absorb any remaining liquid.

    Ongeveer 5 min

12. 12

    Garnish with fresh parsley before serving.