This Puerto Rican-style seafood rice, Arroz con Mariscos, is a delicious, simplified take on Spanish paella. It combines a mix of seafood with sautéed aromatics, peppers, olives, and a seasoned rice base to create a comforting one-pot meal that’s surprisingly easy to make on a weeknight.
Arroz con Mariscos captures many of the bright, savory flavors of a celebration dish while remaining approachable for everyday cooking. The method is straightforward: build flavor in the pot with oil, onions, garlic, sofrito and sazon, add seafood and rice, then simmer until the rice absorbs the liquid and the shellfish open. You’ll end up with a fragrant, colorful dish that’s perfect for family dinners, casual entertaining, or any time you want a satisfying seafood rice without a lot of fuss.
The Grocery List
Use the ingredient list below for the exact quantities. These ingredients are common and widely available, and many can be adjusted to suit your pantry or personal taste.
Step by Step Instructions
Frozen Seafood or Fresh?
Fresh seafood is wonderful when available, but high-quality frozen seafood is a practical and often excellent alternative. Seafood frozen soon after being caught can retain exceptional flavor and texture. Frozen mixes also make it easy to plan meals and reduce waste, and they are commonly more affordable. For this recipe, either fresh or frozen seafood will yield great results; adjust thawing and preparation times accordingly.
Recommended Seafood
A traditional paella-style mix works beautifully: shrimp, scallops, mussels and/or clams, and calamari. Use what you enjoy—leave out any items you don’t care for or substitute with other seafood. Shell-on or shell-off can both work; just be sure to clean and prep shellfish and shrimp as needed.
Tips for Success
Quick tips to ensure a great arroz con mariscos:
- Read the frozen seafood package directions and plan to have everything thawed and prepped when you start.
- Sofrito and sazon are core flavor components in Puerto Rican cooking; use store-bought or make simple homemade versions.
- Discard any clams or mussels that do not open during cooking.
More Puerto Rican Rice Recipes
Puerto Rican Rice & Beans with Sofrito (Arroz con Gandules)
Puerto Rican Arroz con Camarones (Rice with Shrimp)
30 Minute Arroz con Salchichas (Yellow Rice with Sausage)
Authentic Puerto Rican Arroz Con Pollo
Buen Provecho,
Arroz Con Mariscos (Puerto Rican Seafood Rice)
Description
This Puerto Rican-style Arroz con Mariscos is a flavorful, simplified seafood rice inspired by paella. It’s built on a seasoned rice base with sofrito, sazon, olives, and a mix of seafood for a comforting, homey meal that comes together with minimal effort.
Ingredients
- 1 package frozen seafood mix, or a combination of your favorite fresh seafood
- 1 tbsp olive oil or achiote oil
- 1 yellow onion, diced
- 1/3 cup olives, sliced
- 1/2 cup diced peppers (bell, pimento, piquillo, or roasted)
- 2 cloves garlic, minced
- 1/3 cup sofrito
- 2 tsp sazon seasoning
- 1 tsp salt (adjust to taste)
- 2 cups short- to medium-grain white rice, rinsed
- 2 cups water
- 1/2 cup frozen or fresh peas
- Optional: minced cilantro and lime wedges for serving
Instructions
- Prep the seafood. Thaw frozen seafood if recommended on the package. If using fresh seafood, clean and prepare as needed.
- Sauté aromatics. Heat oil in a caldero or heavy pot over medium-high. Cook diced onion until translucent. Add garlic and sofrito and sauté 1–2 minutes until fragrant. Stir in peppers, olives, sazon, and salt.
- Add the seafood. Add the seafood mix and cook for a few minutes to combine flavors.
- Add rice and liquid. Stir in the rice and water. Bring to a rapid boil, stirring occasionally for a couple of minutes so the rice begins to release starch.
- Simmer covered. Reduce heat to low, cover tightly, and cook 15–25 minutes, or until rice is tender and shellfish have opened. Discard any shellfish that remain closed.
- Finish and serve. Gently fold in peas, adjust seasoning with salt and pepper, and serve with chopped cilantro and lime if desired.
Notes
- If substituting a homemade mix, use roughly ¼–½ lb each of shrimp, mussels, squid, and clams. Clean, devein, or slice as needed depending on the seafood you buy.