Arroz de Marisco

🛒 Ingredients

• #Plant‑Based “Seafood” & Base;
• 150 g king oyster mushrooms, sliced thickly (mimics scallop/clam texture)
• 150 g white button or oyster mushrooms, halved
• 100 g hearts of palm or young jackfruit, cut into chunks
• 8–10 large butter beans or cannellini beans, drained well (mimics clam meat)
• 1 large onion, finely diced.. 2 cloves garlic, crushed.. 1 red bell pepper, diced
• 1 ripe tomato, chopped or 150 g canned crushed tomatoes
• 2 tbsp olive oil.. 1 tbsp tomato paste
• 1 tsp sweet paprika.. ½ tsp smoked paprika
• Pinch of dried seaweed flakes or kelp powder (for authentic briny flavour, optional)
• Sea salt and black pepper to taste
• #Rice & Broth;
• 300 g short‑grain rice or arborio rice.. 800 ml warm vegetable stock
• Fresh parsley or coriander, chopped.. Lemon wedges, to serve

👩‍🍳 Instructions

1. 1

   Sauté the base: Heat olive oil in a large deep pan or pot over medium heat. Add onion and cook until soft and translucent, then add garlic and cook for 1 more minute until fragrant.

2. 2

   Cook the “seafood”: Add all mushrooms, hearts of palm/jackfruit, and beans. Sauté for 5–6 minutes until lightly golden at the edges. Stir in tomato paste, chopped tomatoes, both paprikas, seaweed powder (if using), salt, and pepper. Cook for another 3 minutes to let the flavours meld together well.

3. 3

   Toast the rice: Pour in the uncooked rice and stir constantly for 1–2 minutes so every grain is coated in the rich, red mixture and toasts slightly.

4. 4

   Simmer gently: Pour in the warm vegetable stock, stir once, then bring to a gentle simmer. Turn heat to low, cover with a tight‑fitting lid, and cook for 25–30 minutes — do not stir during this time so the rice absorbs all the liquid evenly and stays plump and moist.

5. 5

   Finish & serve: Once all liquid is absorbed and rice is tender, turn off the heat and leave covered for 5 minutes to rest. Fluff gently with a fork, scatter generously with fresh herbs, and serve immediately with lemon wedges to squeeze over the top.