Seafood Rice or arroz de Marisco Recipe

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4 votes | 6501 views

Delicious soupy rice full of seafood!

Prep time:
Cook time:
Servings: 4


Cost per serving $3.08 view details
  • 4 cups of long grain rice
  • 500 gs of shelled prawns
  • Seafood of your choice. I used squid, baby octopus and mussels
  • 1 cup of dry white wine
  • 1 tbsp of tomato paste
  • 1 large chopped onion
  • 2 minced cloves of garlic
  • salt and pepper to taste
  • parsley


  1. Deshell half of the prawns and boil for at least 2 hours. Drain and reserve the stock aside.
  2. Fry garlic and onions on a low heat until translucent.
  3. Add the rice and fry for 2 to 3 minutes.
  4. Add the white wine and once it has boiled dry add the tomato paste.
  5. Add the stock, ladle by ladle
  6. Treat it as a very wet risotto, keep adding most of stock or water until the rice is almost cooked.
  7. It should have an almost soupy consistency so make sure the final dish has more stock than rice
  8. 15 minutes before the rice is cooked, add your seafood. If your prawns are cooked, add them 5 to 8 minutes before final cooking.
  9. Once cooked, add the parsley and, hey presto, it's done!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 408g
Recipe makes 4 servings
Calories 876  
Calories from Fat 30 3%
Total Fat 3.44g 4%
Saturated Fat 0.77g 3%
Trans Fat 0.0g  
Cholesterol 190mg 63%
Sodium 231mg 10%
Potassium 600mg 17%
Total Carbs 155.02g 41%
Dietary Fiber 3.2g 11%
Sugars 2.63g 2%
Protein 39.26g 63%
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  • Drick Perry
    March 16, 2010
    perfect - wish I had a big ol' dish of this right now

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