SEAFOOD RICE CASSEROLE (ARROZ DE MARISCO)

Seafood Rice Casserole (Arroz de Marisco) image

Provided by Vickie Parks @Northwestgal

Number Of Ingredients 17

1 small onion, finely chopped
1/2 small red pepper, chopped
2 clove(s) garlic, finely chopped or minced
1 whole - fresh lobster, cut into pieces
1/2 cup(s) vinho verde or white wine
1/2 cup(s) tomatoes, crushed
1 teaspoon(s) paprika
1 teaspoon(s) salt
4 cup(s) low-sodium chicken broth
2 cup(s) uncooked long-grain white rice
1 pinch(es) saffron
1 cup(s) peas
1 pound(s) uncooked medium shrimp, peeled and deveined
1 pound(s) scallops
1 pound(s) little neck clams, rinsed
1 pound(s) mussels, rinsed and cleaned
- fresh cilantro, chopped (for garnish)

Steps:

Preheat oven to 350°F.
Sauté the onion, red peppers and garlic in a large deep heavy oven-proof skillet (or Cataplana pan) until translucent.
Add the lobster pieces and brown for a few minutes.
Add the wine, tomatoes, paprika, and salt, and cook for about 5 minutes until reduced.
Add the broth and bring to a boil.
Add the rice and saffron and stir while cooking for about 5 minutes over high heat.
Taste and adjust seasoning, if needed. Remove pan from the burner and stir in the peas.
Arrange the shrimp, scallops, clams, and mussels so they're evenly submerged on top of the rice.
Bake uncovered for about 30 minutes or until the rice is tender and the seafood is thoroughly cooked. NOTE: You can add more broth if the rice is too dry, but the rice in this dish shouldn't be "soupy".
Garnish with fresh chopped cilantro, and serve immediately.