Recipes from Ecuador: Arroz Marinero (Seafood Rice)

Recipes from Ecuador

Arroz Marinero (Seafood Rice)

Country: Ecuador
Course: Main
Makes: 6 to 8 servings


  • 2 tbsp oil
  • 2 tbsp white onion, finely chopped
  • 1 garlic clove, minced or pressed
  • 2 cups long grain rice
  • 2 1/4 cups seafood stock
  • 3 tbsp sunflower, peanut or light olive oil
  • 1 1/2 cup white onion, finely chopped
  • 2 heads garlic, peeled and crushed
  • 1 red bell pepper, diced
  • 1 1/2 tsp cumin
  • 1 tsp achiote powder
  • 1 bunch of cilantro, finely chopped
  • 4 lbs seafood: shrimp, calamari, scallops, mussels, clams, crab or whitefish*
  • Salt and pepper to taste


  1. Heat the first measure of oil over a medium flame and add the onion and garlic. Keep stirring until the onion is translucent.
  2. Add the rice and stir until each grain is coated in oil. Add the broth and bring to a boil.
  3. Continue to boil until the broth is absorbed, then reduce the heat as low as it will go. Cover the pot and let simmer for 15 minutes, or until the rice is al-dente.
  4. Heat that second measure of oil and add the rest of the chopped onions and the two whole heads of crushed garlic. Cook until the onions are translucent. Add the spices, half of the cilantro and the bell pepper. Cook for five more minutes, stirring often.
  5. Add the seafood in order of how long it will take each to cook (white fish, the shellfish and large shrimp first). Stir for three or four minutes. Transfer the rice to the pot and mix well. Keep stirring until everything is cooked through.
  6. Add the rest of the cilantro and salt and pepper to taste.