Mediterranean Diet Arroz con Mariscos

Experience the vibrant flavors of the Mediterranean with this twist on the classic Arroz con Mariscos, a seafood rice dish bursting with coastal-inspired ingredients. This Mediterranean Diet version combines heart-healthy extra virgin olive oil, saffron-infused arborio rice, and a medley of fresh seafood like mussels, shrimp, and squid for a dish that's both nourishing and elegant. Smoked paprika and garlic lend depth, while a splash of dry white wine and fish stock elevate the rice to buttery perfection. Topped with fresh parsley and served with a squeeze of lemon, this one-pan recipe is both satisfying and easy to prepare, making it perfect for a healthy weeknight dinner or a special gathering. Ready in under an hour and packed with wholesome, nutrient-rich ingredients, this seafood lover's dream captures the essence of Mediterranean cooking at its finest.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 0.5 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 2 cups arborio rice or bomba rice
• 0.5 cup dry white wine
• 4 cups low-sodium fish stock
• 1 pound mussels, cleaned and debearded
• 1 pound medium shrimp, peeled and deveined
• 0.5 pound squid, cleaned and cut into rings
• 0.5 cup fresh parsley, chopped
• 1 lemon, cut into wedges
• 0 to taste salt and freshly ground black pepper

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pan over medium heat.

Step 2

Add the onion and bell pepper and cook for 5-7 minutes or until softened.

Step 3

Stir in the garlic and cook for another minute until fragrant.

Step 4

Add the tomato paste, saffron, and smoked paprika, cooking for 2 minutes while stirring until well combined.

Step 5

Stir in the rice, coating it well with the tomato mixture.

Step 6

Pour in the white wine and allow it to simmer and reduce for about 2 minutes.

Step 7

Add the fish stock and bring the mixture to a boil. Lower the heat to medium-low and let it simmer, uncovered, for about 20 minutes or until the rice is nearly cooked.

Step 8

Nestle the mussels, shrimp, and squid into the rice, cover the pan, and cook for another 10 minutes, or until the mussels have opened, the shrimp are pink, and the squid is tender.

Step 9

Ensure any mussels that do not open are discarded.

Step 10

Season the dish with salt and pepper to taste and garnish with freshly chopped parsley.

Step 11

Serve with lemon wedges on the side for added freshness.

Nutrition Facts

Serving size	(2899.1g)

Amount per serving	% Daily Value*
Calories	2573.5

Total Fat 90.2g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat g
Cholesterol 1142.0mg	0%
Sodium 3019.6mg	0%
Total Carbohydrate 194.9g	0%
Dietary Fiber 15.9g	0%
Total Sugars 19.0g
Protein 243.7g	0%

Vitamin D 1216.7IU	0%
Calcium 1020.3mg	0%
Iron 31.2mg	0%
Potassium 5354.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 38.0%

Carbs: 30.4%