Arroz Marinero en cocotte baja Diamond

Sailor rice in cocotte low Diamond

It's been a long time since we published a recipe made with our cast iron utensils, so to start the year off right, we bring you a traditional seafood rice.

A dish that we can make at any time of the year, easy, rich and healthy. 



The basis of a good seafood rice is to have a good fumet and a good sauce.

  • To prepare the fumet, put all the indicated ingredients in a saucepan with water: a little salt, a sprig of fresh parsley, the bay leaf, the head and the whiting bones, and the heads of the prawns, all well washed.

  • Wash the magano well and cut it into approximately 2x2cm squares and submerge the clams in a bowl with cold water and salt to filter out the dirt.

  • If the fumet has already started to boil, remove the foam that is generated with a slotted spoon and leave it on low heat.

  • Put your low Diamond cocotte on the fire and add the olive oil, so that they heat up little by little at the same time, over medium heat.

  • Add the garlic and onion, finely chopped, and a little salt so that the onion is only poached, it should not burn. Continue with the green and red peppers, cut into thin strips that are not very long, and leave them to fry for a couple of minutes.

  • Next, add the cut mangoes and leave them for a couple of minutes so that they release their own juice, before adding the couple of tomatoes, also diced as small as possible.

  • Stir to mix the juices well (always with wooden or heat-resistant plastic utensils). It is time to add the rice, raising the heat to the maximum so that it begins to catch the juices of the sauce.

  • Now it's time to add the broth. If, normally, the proportion is 2 cups of water for 1 of rice, in this case, since we already have a little juice from the sofrito, we will add 1 and ¾ cups of the fumet that we have made.

  • Let it come to a boil again, while we stir for a couple of minutes to release the starch and achieve a thicker sauce.

  • Lower to medium-low heat, add the clams (which you will have previously rinsed a couple of times after having them in salted water) and the saffron threads, and let it reduce little by little.

  • In about 15 minutes it is usually almost ready, it depends on the point of the rice you want.

  • When you consider that the rice is almost ready, distribute the prawns on the surface.

  • Remove from heat and let stand another 5 minutes.

When the prawns acquire the typical orange hue, your seafood rice is ready to take directly to the table and enjoy this delicious dish with the best of our seas. 

Bon Appetite!