Ecuadorian Seafood Rice (Arroz marinero)

Ecuadorian Seafood Rice (arroz Marinero)

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Chef Potpie (Laurel)


Similar to a Spanish paella, this Ecuadorian version uses long grain rice instead of short, achiote (annatto) for color instead of saffron, only seafood rather than a combination of seafood and chorizo/chicken, and a huge amount of garlic. This recipe is by Layla Pujol of, a cook and cookbook author who grew up in Ecuador and now lives in Seattle. She suggests using small peeled shrimp and some very large ones, left unpeeled, to add flavor and visual appeal.


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25 Min
25 Min
Stove Top



  • 2 Tbsp
  • 2 Tbsp
    onion, chopped fine
  • 1 clove
  • 2 c
    uncooked long grain rice
  • 2 1/2 c
    seafood stock or seafood broth

  • 3 Tbsp
  • 1 1/2 c
    chopped onion
  • 2
    garlic heads, cloves from, peeled and crushed
  • 1
    bell pepper, diced
  • 1/2 tsp
  • 1 tsp
    achiote powder
  • 1 bunch
    cilantro, finely chopped
  • 4 lb
    assorted seafood: shrimp, calamari, mussels, clams, bay scallops

  • ·
    avacado slices
  • ·
    onion curtido or salad
  • ·
    hot sauce
  • ·
    lime wedges
  • ·
    green plantain chips

How to Make Ecuadorian Seafood Rice (Arroz marinero)


  1. In a pot with a lid, cook 2 tablespoons onion and clove of minced garlic clove in oil until soft.
  2. Add rice and mix until all rice is coated with oil. Add the broth and bring to a boil. Allow to boil without the lid until the liquid has been mostly absorbed, then reduce heat to lowest setting, cover the pot, and simmer for about 15 minutes, till the rice is tender but firm. Set aside.
  3. In a large saute pan, heat the remaining 3 tablespoons oil over medium heat, add onions and crushed garlic and cook and stir until onions are tender, about 5-6 minutes.
  4. Add cumin, achiote powder, salt and pepper, diced bell pepper and half of the cilantro. Cook 5 minutes more, stirring often.
  5. Add the seafood, starting with that which needs more time to cook, such as large shrimp, clams and mussels, then add smaller shrimp, calamari, and scallops.
  6. Stir in the rice, mix well and cook until seafood is done, about 5 minutes more.
  7. Serve with thick green plantain chips, onion salad, avocado slices, lime and hot sauce.

Printable Recipe Card

About Ecuadorian Seafood Rice (Arroz marinero)

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Latin American

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