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Seafood Spanish Rice Recipe

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This recipe for Seafood Spanish Rice, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gladys Rivera
Added: Monday, February 18, 2008


4 T. cooking oil
1 c. of seafood broth
1 pkg. Sazon with Azafran
1 can tomato sauce
1/2 c. chopped cilentro
1/2 c. chopped onions
1/2 c. chopped green peppers
1/2 c. chopped red peppers
4 oz. green olives
32 oz. can green peas
Parsley to garnish at the end
3 bay leaves
2 tsp. salt
1/8 black pepper
6-8 c. of water
5 c. of white extra-long enriched rice
1 lb. bay scallops lightly cooked
1 lb. medium shrimps cooked and peeled
1 lb. mussels
1 pkg. octopus chopped
1 pkg. crabmeat

in a large pot add cooking oil, seafood broth, Sazon, tomato sauce, cilentro, onions, green and red peppers, green olives, green peas, salt and pepper, bay leaves and high heat water. Cover pot and wait for boil. Uncover pot, stir, add rice, leave on high heat until water dissolves, stir rice, lower heat to low/medium, cover for 25 minutes, uncover pot, add a seafood to rice while stirring. Cover for additional 15 minutes, serve on plate, garnish parsley all around rice, place mussels around plate edges.




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