Arroz Con Seafood

Preparation info
  • Makes About


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is a quick version of Spanish paella.


  • 3 tablespoons olive oil
  • 1 red onion, coarsely chopped
  • 1 yellow


  1. Heat 2 tablespoons of the olive oil in a nonreactive shallow casserole, deep sauté pan, or paella pan over medium-high heat. Add the onion, bell pepper, carrot, garlic, and salt; sauté, stirring occasionally, just until the vegetables begin to soften, about 5 minutes. Add the remaining 1 tablespoon oil and the rice and stir until the rice is coated with the