Arroz Con Mariscos

One-Pot Rice with Clams and Mussels

This traditional one-pot meal combines rice, clams, mussels, vegetables and seasonings for a flavorful, nutritious dinner that’s surprisingly simple to prepare!

Preparation Time: 50 minutes
Makes 4 servings (1 ½ cups each)

Ingredients:

Seafood:

8 ounces fresh mussels

8 ounces fresh clams

Broth:

1 (4-inch) piece dried kombu seaweed

3 cups water

Rice:

3 tablespoons olive oil

1/2 medium onion, peeled and finely diced

4 garlic cloves, peeled and minced

1/2 teaspoon salt (omit or reduce this if adobo seasoning contains salt)

1 tablespoon tomato paste

2 1/2 teaspoons adobo seasoning blend

1 1/2 cups rice, uncooked

1 cup frozen peas and carrots, thawed

Instructions:

1. Prepare the seafood by thoroughly washing and scrubbing the mussels and clams. Debeard the mussels if needed. Inspect the mussels and clams; they should be tightly shut. If any are open, lightly tap the shell. They should shut tightly in response to your touch. Discard any that remain open.

2. Place ice cubes in a large bowl or colander and arrange the mussels and clams on top of the ice cubes. Set aside.

3. Prepare the broth by placing the dried kombu seaweed in a medium pot and covering it with water. Cover with a lid and bring to a boil over medium-high heat. Simmer for 5-10 minutes. Remove the seaweed from the broth and set aside.

4. To prepare the rice, heat a large, deep skillet over medium heat. Add the olive oil to the skillet. 

5. Add the onions and garlic to the skillet, and stir well.  

6. Sprinkle the salt (if using) over the garlic and onions. Cook for 5 minutes, until the onions start to turn translucent.

7. Add the tomato paste to the skillet, stirring to incorporate into the mixture. Cook for 1-2 minutes.

8. Sprinkle the adobo seasoning over the onions and garlic, stirring to incorporate the seasonings into the mixture. Cook for 1-2 minutes.

9. Add the rice and 2 ½ cups of the broth to the skillet, stirring well. Reserve remaining broth if needed. Bring to a boil, then cover and reduce the heat to medium-low. Simmer for 15 minutes. Add reserved broth if needed. 

10. Add the frozen vegetables to the pot and stir well.

11. Arrange the mussels and clams on the rice and press them in slightly, with the shell opening facing down. Cover and cook for 7-10 minutes. The shellfish should open when they are done cooking.

12. Remove the pot from the heat. Discard any unopened shellfish. Quickly fluff the rice and serve. 

13. Serve immediately in the skillet. Makes 4 servings (about 1 cup of rice + 4-6 shellfish per serving).

Notes:

• For best results, make this dish the same day you buy the fresh seafood, unless you are using frozen seafood.

• You may use frozen mussels or clams, if desired. Thaw completely in the refrigerator, rinse well, and add to the recipe as directed in step 12. Frozen shellfish may cook more quickly than fresh, so check for doneness after about 5 minutes.

Nutritional Information per serving (1 1/2 cups):

410 calories, 64 grams carbohydrate, 3 grams fiber, 11 grams protein, 12 grams total fat, 2 grams saturated fat, 632 milligrams sodium, 11 milligrams cholesterol, 1 gram sugar

Recipe by Krista Linares, MPH, RDN, a registered dietitian focused on centering traditional Latin American foods in nutrition.