Arroz Marinero Bolívar (Seafood Rice from Bolívar)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
9
cup(s) water
4
cup(s) rice, washed
750
gr fish, boneless, cut into pieces
4
piece(s) dozen clams, well washed
3
piece(s) dozen oysters (reserve the juice separately)
250
gr fresh shrimp, peeled
250
gr squid, cleaned and chopped
1/2
cup(s) peas, cooked
1
cup(s) carrots, grated
1/2
cup(s) tomato paste
1 1/2
piece(s) pound (750 gr) white onions, peeled and chopped
6
clove(s) garlic, chopped
4
piece(s) criollo peppers, peeled and chopped
1/2
tsp thyme
1/4
cup(s) oil
3
tbsp butter
1/2
piece(s) tablespoon annatto (color)
pinch salt and hot pepper to taste
Directions
- Steam the clams with 1 cup of boiling water until they open; stir, remove and remove the top shell.
- Strain the broth to remove any sand or sediment they may have and set aside.
- Separately, in the pot where you will prepare the rice, heat the oil and butter together, and sauté the white onion, garlic, peppers and thyme.
- Then add first the fish and then the seafood, let sauté for 3 minutes, stirring, add the carrots, peas and rice, leave to sauté for 1 minute.
- Dissolve the tomato paste in the 7 cups of water just before pouring them into the pot with salt, pepper and annatto.
- Stir everything gently with a wooden spoon, and let cook on medium heat until the rice begins to dry; add the broth in which the clams were cooked and the oyster juice, cover and let it finish drying.
- It should remain slightly moist.
- Asadito de pobre Cesar