Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1/2 pound of shrimp, peeled and deveined
- 1/2 pound of squid, cleaned and cut into rings
- 1/2 pound of mussels, cleaned and debearded
- 1/2 cup of diced onion
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced green bell pepper
- 2 cloves of garlic, minced
- 1/4 cup of white wine
- 1/4 cup of tomato sauce
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water and drain. In a large pot, bring the water to a boil and add the rice. Stir and reduce the heat to low. Cover and simmer for 18-20 minutes or until the rice is cooked.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion, red bell pepper, green bell pepper, and garlic. Cook for 5 minutes or until the vegetables are tender.
3. Add the shrimp, squid, and mussels to the skillet. Cook for 3-4 minutes or until the shrimp turn pink and the mussels open.
4. Pour in the white wine and tomato sauce. Season with salt and pepper. Stir and let the sauce simmer for 5 minutes.
5. Add the cooked rice to the skillet and stir to combine. Cook for 2-3 minutes or until the rice is heated through.
6. Sprinkle with chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 14g
Carbohydrates: 38g
Protein: 22g
Sodium: 450mg
Fiber: 2g
Substitutions for ingredients:
- Arborio rice can be used instead of white rice.
- Any seafood can be used instead of shrimp, squid, and mussels.
- Red wine can be used instead of white wine.
- Canned diced tomatoes can be used instead of tomato sauce.
Variations:
- Add diced tomatoes and saffron to the rice for a more traditional Spanish flavor.
- Use chicken instead of seafood for a different twist.
- Add diced chorizo to the skillet for a smoky flavor.
Tips and tricks:
- Make sure to clean the seafood thoroughly before cooking.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- Let the mussels cook until they open. Discard any mussels that do not open.
- Adjust the seasoning to your taste.
Storage instructions:
Refrigerate the leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the seafood rice in a large bowl or on individual plates.
Garnishes:
Garnish with lemon wedges, chopped fresh parsley, or chopped scallions.
Pairings:
Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Green salad
- Grilled vegetables
- Crusty bread
Troubleshooting advice:
- If the rice is too dry, add a little more tomato sauce or white wine.
- If the rice is too wet, cook it uncovered for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid any foodborne illnesses.
- Store the leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mar del Plata is a coastal city in Argentina known for its seafood. Seafood rice is a popular dish in the region and is often served at family gatherings and special occasions.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of acidity from the tomato sauce and white wine.
Serving suggestions:
Serve the seafood rice as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Argentinian
Taste: Savory, Tangy, Spicy, Aromatic, Herbaceous