Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

ecuadorian seafood rice (arroz marinero)

ChefPotpie avatar
Recipe by
Chef Potpie (Laurel)
@ChefPotpie
Southworth, WA

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 Laylita.com, 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.

►
yield 6 -8
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients For ecuadorian seafood rice (arroz marinero)

  • FOR THE RICE:
  • 2 Tbsp
    oil
  • 2 Tbsp
    onion, chopped fine
  • 1 clove
    garlic,minced
  • 2 c
    uncooked long grain rice
  • 2 1/2 c
    seafood stock or seafood broth
  • FOR THE SEAFOOD RICE:
  • 3 Tbsp
    oil
  • 1 1/2 c
    chopped onion
  • 2
    garlic heads, cloves from, peeled and crushed
  • 1
    bell pepper, diced
  • 1/2 tsp
    cumin
  • 1 tsp
    achiote powder
  • 1 bunch
    cilantro, finely chopped
  • 4 lb
    assorted seafood: shrimp, calamari, mussels, clams, bay scallops
  • TO SERVE:
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Ecuadorian Seafood Rice (Arroz marinero):

ADVERTISEMENT
ADVERTISEMENT