Arroz con Mariscos (Puerto Rican Seafood Rice)

This Puerto Rican Arroz con Mariscos (Seafood Rice) is a one-pot meal, full of amazing seafood flavor, deliciously moist, and hyper flavorful! Best of all, it’s very easy and economical to make, making it perfect for any day of the week!

In Puerto Rican cuisine, rice is everything. It's the most important and most eaten side dish in our homes, we make it several times a week without even thinking about it.

Because we cook rice so often, having different versions to rotate through just makes sense. On any given week, you'll find the classics like arroz con pollo, arroz con habichuelas, arroz blanco, and arroz con maíz.

Arroz con Mariscos is just another delicious way for us to switch things up. And it's more doable than you might think. Use a bag of frozen mixed seafood which keeps it simple and affordable. I normally like to use one bag of mixed and also like to add extra shrimps or calamari. And believe me, using frozen seafood, does not mean your rice lacks in seafood flavor! It’s just delicious!

Jump to:

• Seafood Broth or Water
• Ingredients
• Instructions
• What to Serve with Arroz con Mariscos
• 📖 Recipe

Seafood Broth or Water

You don't need seafood broth for this Puerto Rican-style seafood rice, water does the job just fine! That's one less thing to buy, which makes this dish even more budget-friendly.

As you sauté the seafood mix, it naturally releases juices that soak into the rice, giving it all the rich, savory flavor you'd expect from a broth. Trust me, your rice will taste just as delicious, no extra stock needed!

Ingredients

• medium grain rice
• frozen seafood mix
• onions
• red pepper or red pimiento peppers
• sofrito
• an envelope of sazon
• fresh cilantro
• garlic
• vegetable or corn oil
• salt

See my recipe card below for a complete list of the ingredients with measurements and instructions.

Instructions

1. Rinse frozen seafood under cool water. Set aside in a bowl, cover and place in the refrigerator until ready to use.
2. If using additional squid like I did, rinse (cleaned) pieces under cool water and cut body into ½ inch rings, leaving the tentacles whole. Place in a bowl and set aside in the refrigerator until ready to use.

1. Chop the onion, red pepper (or pimiento pepper if using instead), and garlic.
2. In a caldero or dutch oven pot, add the oil and heat over medium heat for a few seconds.
3. Add the chopped onion and stir. Allow to cook for a few minutes until onions are translucent.
4. Add the red pepper or pimiento and garlic. Stir and cook for a few seconds.

1. Add the sazon and sofrito. Stir and cook for 1 minute.

1. Add the squid rings and tentacles to pot. Stir and cook for 1-2 minutes.

1. Add the seafood mix to pot and stir. Cook all contents together for 1-2 minutes. Do not cook longer! (You will start to notice the seafood starts to release its own natural juices which adds amazing seafood flavor to the rice!)

Rinse the Rice

1. While the seafood is sauteing, add the 2 cups of uncooked rice to a bowl with enough water to cover.
2. Using your hand, move the rice around in the bowl. You will start to see the water turn cloudy white. (This is the talc coating “peril” that helps preserve rice)
3. Strain rice and repeat the process until the water runs pretty clear about 2 or 3 times.

1. Add the rice to the pot with 1 and a half cups of water.
2. Add salt to taste to pot. Stir all together. (Note: For this much rise, I add about a teaspoon of salt)

Type of Rice Used to Water Measurement

I used medium grain rice for my seafood rice. Below is a true and tried method to help you with water to rice measurement so your rice turns out deliciously fluffy and grainy.

1. For medium grain rice you will know you have added sufficient water when a large spoon can rest on top of rice almost fully submerged, like the picture above.
2. For long grain rice, you will need more water, you will need about 3 cups of water. You will know you have added sufficient amount of water when the spoon can rest on top of rice but is fully submerged.

1. Leave rice uncovered and bring to a boil.
2. Allow water to evaporate from rice, about 5 minutes. (You will start to see bubbles start to form on the top of rice.)

1. After water has evaporated, using a large spoon, stir rice in a circular motion. (Be careful not to stir so hard as to disturb the "pegao" that has built on the bottom of the pot.)
2. Lower heat to medium low, cover pot immediately with lid and cook rice for 15 minutes. (DO NOT lift lid during this time or rice will stun and not cook well)
3. After 15 minutes, lift lid and stir rice again.
4. Top rice with chopped cilantro and cover rice pot again. Cook for another 15-20 minutes.
5. After 15 minutes, stir rice one last time.
6. Rice is done and ready to serve. Enjoy!

What to Serve with Arroz con Mariscos

Although Puerto Rican Seafood Rice can of course be served all on its own, we usually serve it with a side of Habichuelas Guisadas (Puerto Rican Stewed Beans) and a side of avocado slices.

Here are some other ideas:

• simple tossed salad
• garlic tostones (fried green plantains)
• platanos fritos (fried ripe plantains)
• arañitas de platano verde (green plantain fritters)

📖 Recipe