Cinco Calas Arroz a la Robles

Name: Cinco Calas Arroz a la Robles
Cuisine: Mexico
Ingredients: 1 yellow onion, cut into small dice; 2 cups (400 g) Calrose rice or other medium-grain white rice such as Carolina rice; 2 cups (400 g) Calrose rice or other medium-grain white rice such as Carolina rice; 2 cups (400 g) Calrose rice or other medium-grain white rice such as Carolina rice; 3 tablespoons olive oil; 5 Roma tomatoes, cut into eighths; ½ cup (120 ml) Spicy Shrimp Stock; 1½ cups (360 ml) fish stock; 1 pound (455 g) mussels, rinsed and any errant beards removed 1 pound (455 g) littleneck clams, rinsed; 10 Dungeness crab legs (from live crabs; reserve and freeze bodies for another use); 10 Dungeness crab legs (from live crabs; reserve and freeze bodies for another use); 1 pound (455 g) jumbo shrimp in the shell (11/15 count); 1 teaspoon kosher salt; 1 bay leaf; 1 tablespoon tomato paste; 1 clove garlic, grated or minced; 1 pound (455 g) mussels, rinsed and any errant beards removed 1 pound (455 g) littleneck clams, rinsed; 20 oysters (approximately 1 pound/455 g)

Preparation info

Makes
10
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Seafood and rice are a classic combination. For this recipe, I’ve adapted my mother’s Sunday supper special, arroz a la Robles, turning a side dish into a main course. Be sure to seek out the best shellfish you can find. I like to use mussels from Penn Cove Shellfish in Washington, oysters from nearby Point Reyes, and Dungeness crab legs pulled from the water off Marin County.

Ingredients

Americas
Mexico
Washington
Marin County
Side dish
Fish course
Pescatarian
Gluten-free
Central America

Ingredients

Method