Arroz Caldoso de Mariscos (Seafood Rice), photo by Santiago Gomez de la FuentePhoto by Santiago Gomez de la Fuente

Arroz Caldoso de Mariscos (Seafood Rice)

Cuisine: Latin
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6 servings
This Mexican rice dish with seafood is similar to paella or risotto in its consistency. Originally from the state of Veracruz, it is delicious as both a lunch or dinner dish.

This recipe for Arroz Caldoso de Mariscos is known in some circles as "asopado," whose rough translation into English is: soupy-rice-seafood. Originally from Veracruz, Mexico, this dish is a hearty meal packed with Pacific flavors. Wonderful for lunch or dinner, it's perfect for sharing with loved ones.

This recipe is exactly how my mother used to prepare it me when I was young. Enjoy!

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons corn oil
  • 1 cup medium-grain rice washed and dried
  • 1/2 medium white onion peeled and chopped
  • 2 large garlic cloves peeled and minced
  • 2 roasted Roma tomatoes seeded, peeled and liquified
  • cups fish stock
  • 1/2 pound raw fish filets cut into 1-inch pieces
  • 1/2 pound raw shrimp shelled and deveined
  • 1/4 pound Octopus chopped, cooked
  • 4 crabs soft-shell
  • 8 clams scrubbed
  • 1 tablespoon parsley chopped

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Directions

  1. In a clay cazuela or heavy-bottomed pot, heat the butter and oil. Add the rice, onion and garlic and cook, stirring frequently, until the rice begins to turn a golden color. Add liquefied tomatoes and cook until they are nearly absorbed by the rice.
  2. Add fish stock, fish filets, shrimp, octopus, crabs and clams. Bring to a boil, lower heat, cover tightly and simmer until the liquid is absorbed. Remove lid, sprinkle with chopped parsley, bring the cazuela to the table and serve.
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