Arroz Miramar Recipe

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
Main Ingredient

Ingredients

 Mussels1 Dozen
 Crayfish/8 shrimp4
 Cold water5 Cup (80 tbs)
 Olive oil1⁄2 Cup (8 tbs)
 Lean pork1⁄2
 Cured ham1⁄4 Pound
 Onion1 Large
 Squid2 Small
 Salt To Taste
 White pepper To Taste
 White fish slice1 Large
 Parsley2 Tablespoon
 Garlic clove1 Small
 Tomato1 Medium
 Rice2 Cup (32 tbs)
 Canned artichoke hearts8
 Saffron1 Pinch

Directions

Preheat oven to 450°.
Cover cleaned mussels and crayfish or shrimp with 5 cups cold water and cook until mussels open.
Strain and reserve the liquid; discard the mussel shells.
Heat olive oil until it is on the verge of smoking.
Brown the pork and ham, both cut in small pieces.
When they are well fried, add the minced onion, squid, and white fish, boned and cut in pieces.
Mix in chopped parsley, garlic, and tomato.
Season to taste with salt and white pepper.
Add raw rice, cooked mussels and crayfish or shrimp, and canned artichokes.
Fry and mix well while you bring to a boil 5 cups of the liquid in which the mussels and shrimp cooked.
Dissolve saffron in a little of the boiling liquid.
Pour the liquid over the rice, stir in the saffron, correct the seasoning, and boil the rice rapidly for a moment or two; then bake in a hot oven (450°) for about 15 minutes.
The rice should absorb all the liquid; the grains should be separate and the surface browned.
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