Arroz con Mariscos

Seafood Rice

Preparation info

  • Difficulty


  • 8 to 10


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Serve this to a large crowd; your guests will be impressed and delighted. It is great for parties or get-togethers. It has a lot of ingredients but is very easy to prepare. Have the seafood prepared by your fishmonger ahead of time and keep it frozen. You can add large prawns and mussels to decorate the top if you are having a very special and elegant dinner or lunch party. We usually serve it with plantains, either sweet Tajadas de Plátano or fried green Patacones, and a salad or bread.


  • 4 tablespoons oil
  • 2 cups white rice
  • 2 fish bouillon cubes
  • ½ teaspoon curry powder
  • ½ teaspoon color* orturmeric
  • ½ teaspoon salt
  • cups fresh peas
  • cups diced green beans, ¼-inch dice
  • cups diced carrots, ¼-inch dice
  • ¼ cup diced red bell pepper, ¼-inch dice
  • 1 cup diced scallion
  • 2 tablespoons minced garlic
  • 1 teaspoon color* or turmeric
  • ½ teaspoon curry powder
  • 2 pound bag of seafoodmix (shrimp, calamari, octopus, clams)
  • 3 tablespoons parsley, chopped
  • Tajadas de Plátano, or Patacones, for serving
  • Avocado Ají, for serving


  1. In a large pot over medium heat, place 2 tablespoons of the oil and the rice; sauté for 3 minutes. Add 1 bouillon cube, curry, color, and salt, and stir; sauté 3 more minutes.
  2. Add 4 cups of water and the peas, and bring to a boil; continue to cook for 7 minutes or until you see the rice very close to the surface of the water. Cover and cook for 5 minutes more.
  3. While the rice is cooking, START THE SEAFOOD: In a large sauté pan over medium heat, place the remaining 2 tablespoons of oil. Add the green beans and carrots, and cook for 5 to 7 minutes. Add the red pepper and cook for 3 minutes more. Add the scallions, garlic, color, curry, and the remaining bouillon cube, and sauté for 3 to 5 minutes. Reduce the heat to low, add the seafood, stir and cook covered for 15 minutes. Uncover.
  4. Pour the seafood mixture into the rice, and using one or two large forks fold it in. Cover again; cook everything together over low heat for 20 more minutes.
  5. Add parsley and serve with Tajadas de Plátano or Patacones, and Avocado Ají.