Arroz con Mariscos

🛒 Ingredients

• Olive oil 10 g · 90 kcal
• Yellow onion 38 g · 15 kcal
• Red bell pepper 38 g · 11 kcal
• Garlic cloves 5 g · 8 kcal
• Short-grain rice 75 g · 270 kcal
• Dry white wine 25 g · 20 kcal
• Crushed tomatoes 50 g · 10 kcal
• Saffron threads 0 g · 0 kcal
• Seafood broth 200 g · 20 kcal
• Large shrimp 75 g · 64 kcal
• Mussel meat 38 g · 28 kcal
• Calamari rings 50 g · 45 kcal
• Scallops 38 g · 26 kcal
• Fresh parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large paella pan or wide shallow pot over medium-high heat. Add chopped onion and bell pepper, sauté until softened, about 5-7 minutes.
2. Add minced garlic and cook for 1 minute until fragrant. Stir in the short-grain rice and toast for 2-3 minutes until translucent at the edges.
3. Pour in white wine and stir, scraping up any browned bits from the bottom of the pan. Let it simmer until the wine has almost completely evaporated.
4. Add crushed tomatoes and saffron threads, stir well. Pour in the seafood broth, bring to a simmer, then reduce heat to low.
5. Cover and cook for 15-20 minutes, or until the rice has absorbed most of the liquid and is almost tender. Avoid stirring too much.
6. Arrange the shrimp, mussels, calamari, and scallops on top of the rice. Cover again and continue cooking for 5-8 minutes, or until seafood is cooked through.
7. Remove from heat, cover with a clean kitchen towel and let it rest for 5 minutes before serving. Garnish with fresh parsley.