Seafood recipe with rice – Karlos Arguiñano

Rice and cereals

In the TV program Cocina Abierta by Karlos Arguiñano, our chef prepares the exquisite recipe Marinero Rice, delicious!

Ingredients (4 people):

  • 300 g shiny Sabroz rice
  • 1 rooster head
  • 1 slice of salmon
  • 12 mussels
  • 200 g squid rings
  • 12 shrimp
  • 1 green pepper
  • 1 carrot
  • 1 through
  • 3 cloves garlic
  • 1 spring onion
  • 100 ml of white wine
  • extra virgin olive oil
  • Sol
  • Pepper
  • parsley

Preparation of the recipe Marinero rice:

Heat a little oil in a large saucepan, add the shrimp heads and rooster, the green part of through (well clean), 2 cloves garlic crushed (with skin) and a few sprigs of parsley. Saute and covers everything with lots of water. Season and prepare the ingredients for 20-25 minutes. Strain and save the broth.

Warm up a bit oil in a pan. Cut salmon and shrimp in cubes (peeled) in half. Add salt and pepper and add them to the pan. Cancel them briefly, take them out on a plate and set them aside.

Chop leeks, green peppers and carrots in small cubes and cook them for a few 10 minutes in the same pan where you stewed the fish.

Includes rice, mix it with vegetables and pour the broth (2 parts and a little more). Cook it for 15 minutes.

In the meantime, cut fresh onion in a thick julienne and add it to the casserole. Crush the other clove garlic (with skin) and add it. Pour the wine and add mussels. Cover the casserole and wait for them to open. Take them out and remove the shells.

Add shrimp, salmon and diced mussels to the rice pan. Prepare everything together for another 3 minutes.

Salt and pepper squid rings and stew them briefly in a pan with a little oil.

Place squid on rice and she serves. Garnish the plates with a little parsley leaves.


Before opening the mussels, it is important to remove any beards and dirt that have stuck to the shells.

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