Andalusian Seafood Rice | One of Spain’s BEST-KEPT Secrets

This Andalusian seafood rice, known as arroz de mariscos en salsa verde, is one of Spain’s best-kept secrets. It’s filled with flavors, easy to make, and done in just 40 minutes. Serve it next to a garden salad, crunchy baguette, and a bottle of Spanish white wine for a complete and delicious meal.

To make this recipe, I used Spanish short-grain rice. Which is similar to Arborio. You can use any type of rice you like. Just make sure to check the package instructions. That way, you get your cooking times right on the money. As for the liquid, I used fish broth. But you can use any broth you like. Either way, you want to add in an extra cup (240 ml) of liquid than what the package states, which helps give this dish a slightly creamy texture.

For the seafood, I used a combination of cleaned tubes of squid and shrimp. If you can’t find squid at your supermarket, check with an Asian supermarket, as they usually have it in the freezer department. Otherwise, you can substitute it for scallops. Just make sure to brown them a bit longer than the squid. 

TIPS & TRICKS to Make this Recipe: Once you add the broth, make sure to mix the rice every 2 to 3 minutes. As that will help release the starch in the rice. That, along with the extra cup of liquid, is what gives this dish that slightly creamy texture.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL 

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Watch the Video Below on How to Make Andalusian Seafood Rice

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Andalusian Seafood Rice | Arroz de Mariscos en Salsa Verde

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 420 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 liter fish broth 4 1/4 cups
• 3 tbsp extra virgin olive oil 45 ml
• 2 cleaned tubes of squid
• 8 cloves garlic (roughly chopped)
• 1/4 tsp crushed red pepper 0.65 grams
• 1 cup short-grain rice (similar to Arborio) 190 grams
• 1/4 cup chopped parsley 10 grams
• 8 oz raw shrimp (peeled and deveined) 225 grams
• sea salt & black pepper
• 2 tsp lemon juice 10 ml
• chopped parsley for garnish

Instructions

1. Add the fish broth into a saucepan and heat with a medium-high heat

2. At the same time, heat a large fry pan with a medium heat and add in the olive oil

3. In the meantime, add the tubes of squid over some paper towels and pat dry, then cut each one into bite-sized pieces, and then season with salt

4. Once the oil is nice and hot, add in the chopped squid and mix continuously, after 1 minute and the squid is lightly sautéed, remove it from the pan, and set it aside

5. Using the same pan with the same heat, add in the chopped garlic and crushed red pepper, and mix continuously

6. After 1 to 2 minutes and the garlic is lightly sautéed, add in the rice, chopped parsley, and season generously with salt and a kiss of pepper, and mix continuously for 1 to 2 minutes

7. Once the rice is lightly sautéed, again between 1 to 2 minutes, grab the simmering fish broth and gently pour it into the fry pan, mix together, and then mix every 2 to 3 minutes

8. In the meantime, add the shrimp over some paper towels and pat dry, then season with salt & pepper

9. After simmering the rice for 15 minutes, which in my case was 3 minutes shy of the rice being cooked through, add the shrimp and sautéed squid into the pan, mix together until well mixed, then place a lid and lower to a low heat, simmer for 3 to 4 minutes or until the rice and seafood are cooked through, then remove from the heat

10. Squeeze the lemon juice over the rice and top off with chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Andalusian Seafood Rice | Arroz de Mariscos en Salsa Verde

Amount Per Serving

Calories 420 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 211mg70%

Sodium 603mg26%

Potassium 521mg15%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 0.4g0%

Protein 26g52%

Vitamin A 486IU10%

Vitamin C 11mg13%

Calcium 145mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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