Arroz Con Mariscos (Puerto Rican Seafood Rice)

Bold, briny, and packed with color, Arroz Con Mariscos is the kind of dish that instantly feels like a celebration. Each forkful brings you a taste of the ocean — tender shrimp, squid, and mussels — mingled with sofrito, peppers, and achiote-kissed rice. It’s comforting and vibrant, deeply rooted in Puerto Rican tradition, and perfect for gatherings or a flavorful weeknight escape.

Behind the Recipe

The first time I had this dish, it was served straight from a huge caldero in the middle of a backyard party. You could smell the garlic, peppers, and seafood before the lid even came off. What made it unforgettable wasn’t just the taste — it was the joy that came with every scoop. That’s the heart of Puerto Rican cooking, and this seafood rice carries that spirit in every grain.

Recipe Origin or Trivia

Arroz Con Mariscos is Puerto Rico’s take on seafood paella, but with its own unique flair. Instead of saffron, Puerto Rican cooks often use achiote oil for color and flavor, and the base of nearly every great dish starts with sofrito — a blend of onions, peppers, garlic, and herbs. It reflects the island’s coastal bounty and Spanish, African, and Taíno influences, transforming everyday ingredients into something festive and rich with culture.

Why You’ll Love Arroz Con Mariscos

This dish checks every box — hearty, flavorful, and beautiful on the plate.

Versatile: Swap out the seafood or add your favorite mix of shellfish.

Budget-Friendly: Uses pantry staples and frozen seafood to keep things affordable.

Quick and Easy: One pot, simple steps, and tons of flavor.

Customizable: Adjust spice, rice type, or herbs to fit your mood.

Crowd-Pleasing: Great for parties, family dinners, or anytime you want to impress.

Make-Ahead Friendly: The base can be prepped ahead, and leftovers reheat beautifully.

Great for Leftovers: Flavors deepen the next day and make fantastic next-day meals.

Chef’s Pro Tips for Perfect Results

A few small tips make a big difference in getting restaurant-level flavor at home.

1. Rinse the rice: This helps it cook evenly and prevents clumping.
2. Sauté the sofrito well: Letting it caramelize adds incredible depth.
3. Add seafood late: Especially shrimp or squid — they only need a few minutes to cook.
4. Use a wide pan or caldero: More surface area means better texture and even cooking.
5. Let it rest: Cover and let the dish steam off heat before serving for perfect rice.

Kitchen Tools You’ll Need

Simple tools bring this dish together easily and efficiently.

Large pot or caldero: Ideal for cooking rice and holding heat evenly.

Wooden spoon: For stirring without breaking the rice grains.

Cutting board and knife: To prep onion, peppers, and garlic.

Measuring cups and spoons: For accuracy in seasoning and rice-to-liquid ratio.

Small bowls: To hold and organize all your prepped ingredients.

Ingredients in Arroz Con Mariscos (Puerto Rican Seafood Rice)

Each ingredient brings bold flavor or essential texture to the dish — don’t skip a thing!

1. Frozen or Fresh Seafood Mix: 1 package (about 400–500g). A mix of shrimp, squid, mussels, and clams for flavor and variety.
2. Olive Oil or Achiote Oil: 1 tablespoon. Adds richness and color.
3. Yellow Onion: 1, diced. Base for flavor and sweetness.
4. Peppers: 1/2 cup diced (bell, fire-roasted, pimento, or piquillo). Adds color and aroma.
5. Garlic Cloves: 2, minced. Punchy and essential.
6. Sofrito: 1/3 cup. The soul of Puerto Rican cooking.
7. Sazon Seasoning: 2 teaspoons. For signature color and flavor.
8. Salt: 1 teaspoon. To balance and enhance.
9. Short to Medium Grain White Rice: 2 cups, rinsed. Absorbs flavor while staying fluffy.
10. Water: 2 cups. Simmering liquid for the rice.
11. Frozen or Fresh Peas: 1/2 cup. Adds color and slight sweetness.
12. Optional Cilantro: A handful, chopped. Bright and herbaceous garnish.
13. Optional Lime Wedges: For a tangy finish.

Ingredient Substitutions

Here’s how to work with what’s in your pantry or adjust to your taste:

Seafood Mix: Use just shrimp, scallops, or any combination you like.

Sofrito: Blend onions, peppers, garlic, and cilantro if you don’t have it pre-made.

Sazon: Try paprika and a bit of garlic powder for a homemade version.

Peas: Swap for chopped green beans or omit.

Rice: Long grain works but gives a slightly drier texture.

Ingredient Spotlight

Sofrito: A cornerstone of Puerto Rican cuisine, it’s a mix of onions, peppers, garlic, and herbs sautéed into a fragrant, flavor-loaded base. It builds the personality of the entire dish.

Achiote Oil: Infused with annatto seeds, it gives the rice a beautiful golden-orange hue and subtle earthy flavor. It’s optional, but traditional and worth using if you have it.

Instructions for Making Arroz Con Mariscos

This one-pot wonder is easier than it looks. Here’s how to bring it to life.

1. Preheat Your Equipment:
   Heat olive or achiote oil in a large pot over medium heat.
2. Combine Ingredients:
   Add diced onions, peppers, and garlic. Sauté until softened and aromatic, about 4 minutes. Stir in sofrito and cook another 2–3 minutes.
3. Prepare Your Cooking Vessel:
   Add sazon seasoning and salt, then stir in rinsed rice. Cook for 2 minutes to toast slightly.
4. Assemble the Dish:
   Pour in water and bring to a gentle boil. Stir well, reduce heat to low, and cover. Cook for 15 minutes.
5. Cook to Perfection:
   After 15 minutes, gently fold in peas and seafood mix. Cover again and cook for another 10–12 minutes until seafood is just cooked and rice is fluffy.
6. Finishing Touches:
   Turn off heat and let the dish rest, covered, for 5–10 minutes. Fluff gently with a fork.
7. Serve and Enjoy:
   Garnish with chopped cilantro and lime wedges. Serve warm and share with love.

Texture & Flavor Secrets

The rice is tender and infused with every flavor in the pot — sofrito, seafood, and seasonings. The seafood adds chew and juiciness, while the peas pop with freshness. Cilantro and lime cut through the richness and add the perfect final touch.

Cooking Tips & Tricks

Here’s how to make your Arroz Con Mariscos shine:

• Let sofrito cook down to deepen flavor before adding rice.
• Don’t stir the rice once it’s simmering — it can turn mushy.
• Use hot water instead of cold to maintain an even cooking temp.
• For extra depth, sub half the water with seafood broth.

What to Avoid

Avoid these common mistakes for flawless rice:

• Overcooking seafood: Add it late to prevent rubbery texture.
• Unrinsed rice: Can lead to sticky, uneven results.
• Boiling too hard: Keep the heat low and steady once the rice is in.

Nutrition Facts

Servings: 5
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can make the sofrito base ahead of time and store it in the fridge or freezer. Leftovers keep well for up to 3 days in an airtight container. Reheat gently on the stovetop or microwave with a splash of water to keep it moist.

How to Serve Arroz Con Mariscos

Serve with fresh lime wedges and a generous sprinkle of chopped cilantro. Pair it with a side salad, fried plantains, or avocado slices. For a party, serve it straight from the pot with a big spoon — it’s meant for sharing.

Creative Leftover Transformations

Leftover rice? Don’t just reheat — reinvent!

• Sauté with an egg for a Puerto Rican-style seafood fried rice.
• Stuff into bell peppers and bake.
• Turn into a filling for tacos or empanadas.

Additional Tips

• Use a heavy-bottomed pot to prevent burning.
• If you like a crispy bottom layer (pegado), increase heat in the last 2 minutes before turning off the stove.
• Always taste before serving — salt and lime make a big difference.

Make It a Showstopper

Serve it in a large shallow platter with seafood pieces arranged on top. Garnish with bright green herbs and lime wedges around the rim. A drizzle of achiote oil adds shine and color.

Variations to Try

• Spicy Twist: Add sliced chilies or a spoonful of hot sauce.
• Tropical Version: Stir in chopped pineapple and coconut milk.
• Vegetarian: Replace seafood with mushrooms and chickpeas.
• Squid Ink Edition: Add squid ink for a black rice variation.
• Tomato-Based: Stir in tomato sauce or paste for a richer, redder rice.

FAQ’s

Q1: Can I use frozen seafood?

Yes, just thaw and pat dry before adding to the dish.

Q2: What kind of rice works best?

Short or medium grain white rice absorbs flavors best and stays tender.

Q3: Can I make this in a rice cooker?

It’s best on the stovetop for layering flavor, but yes, with some adjustments.

Q4: What is sofrito and can I make it myself?

Yes! It’s a blend of onions, peppers, garlic, and herbs. Easy to make and freeze.

Q5: Can I add tomato to this dish?

Absolutely. A spoonful of tomato paste adds richness.

Q6: How do I avoid mushy rice?

Use the correct water-to-rice ratio and don’t stir once simmering.

Q7: Can I make it without sazon?

Yes, try paprika, garlic powder, and a pinch of cumin instead.

Q8: Is this dish spicy?

Not by default, but you can add heat easily.

Q9: Can I cook the seafood separately?

Yes, then mix it in at the end for more control over doneness.

Q10: How long does it last in the fridge?

Up to 3 days in an airtight container.

Conclusion

Arroz Con Mariscos brings big flavor with little effort. It’s colorful, satisfying, and deeply comforting — the kind of dish you’ll want to make again and again. Whether you’re channeling beachside vibes or feeding a hungry crowd, this Puerto Rican classic hits all the right notes. Trust me, one bite and you’ll be hooked.

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