Mariscada con Arroz Verde Recipe


Mixed seafood with green rice

Servings (3-4)


Green rice:


  • ½ cup scallion with one garlic clove (previoulsy sautée)
  • 2 cup spinach
  • ½ cup cilantro
  • ½ cup parsley
  • 1 ½ cup of water or veggie broth
  • Salt and pepper to taste
  • 3 cup of “al dente” cooked white rice


  1. Blend the green leaves and herbs with water or broth. Add salt and pepper to taste.
  2. In a pan, place the rice and pour the green sauce on top. Heat together until the sauce dries completely


Mixed seafood:


  • 2 big-ripe tomatoes, chopped and crushed by hand
  • 1⁄3 cup olive oil
  • 1 tbs tomato concentrate paste
  • 1⁄2 tsp. crushed red chili flakes
  • 5 cloves garlic, minced
  • 2 medium yellow onions, chopped
  • 2 bay leaves
  • 1 tsp oregano
  • 1 medium red bell pepper, cored, seeded, and chopped
  • 1 celery stalk, chopped
  • 1 cup fish stock
  • 1⁄2 cup dry white wine
  • 1 kg of mixed seafood
  • 12 mussels, rinsed and debearded
  • 2 mahi mahi filet, cut into 1 1⁄2″ chunks
  • 2 tbsp. minced fresh cilantro
  • 2 tbsp. minced fresh parsley
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat the oil in a 6-qt. pot over medium-high heat. Add the onions, peppers, celery, chili flakes and garlic. Then add the tomatoes, tomato paste, a pinch of sugar, bay leaves, oregano and cook, stirring often, until soft, about 12 minutes. Add fish stock, wine, and salt and pepper and cook, stirring occasionally, about 5 minutes. Add mussels and cover pot; cook until mussels just begin to open, 4–5 minutes. Add the seafood mix and fish, continue to cook, covered, until all mussels are opened, and fish is cooked through, 5–6 minutes more.
  2. To serve, transfer fish stew to a large serving bowl and sprinkle with the parsley and cilantro.


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