Arroz con mariscos recipe by chef Penelope Diaz
Get the recipe for a delicious rice and seafood dish from chef Penelope Diaz of Dubai's Fusión Ceviche.
Ingredients
- Mussel stock: 250ml/1 cup
- Fish stock: 500ml/2 cups
- Shrimps: 12. peeled and deveined
- Scallops: 12
- Clams: 8
- Squids: 200g/7oz. cleaned and cut into rings
- Garlic: 2 tbsp
- Onion: 2 tbsp
- Carrots: 100g/3.5oz
- Red pepper: 100g/3.5oz
- Peas: 80g/2.8oz
- Corn: 80g/2.8oz
- Cooked rice: 200g/7oz. white
- Coriander: 1 tbsp. chopped
- Cream: 30ml/1 fl oz
- Parmesan cheese: To taste
- Criolla sauce: To taste
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