Micah Meals

Arroz de Marisco




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  • White or yellow onion

  • Bell pepper

  • Jalapeño reseeded (optional)

  • 500g shrimp

  • 6 cloves of garlic

  • Cilantro (stems and leaves separated)

  • Smoked paprika 1-2tbsp

  • Tomato 1-2 (cut in half and shredded on a cheese grader. This leaves in skin intact and leaves you with a fresh tomato sauce.)

  • White wine 150ml

  • White Onion

  • Garlic

  • Arborio rice 1.5 cup (Carolina is traditionally used but I can never find it)

  • Salt

  • Pepper

  • Lemon

  • Butter

  • Fish stock or chicken stock


  1. (Optional step for a quick shrimp stock). Can be substituted with chicken stock. Peel the shrimp and reserve the heads and tails for the broth. Add the shrimp shells in a pan and sauté with a little olive oil. Add water and simmer for 1 hour on low heat. Season with a little salt (I like it this way but it's safer to add salt at the end). Grind everything and pass through cheese cloth to leave only the broth and reserve.

  2. Sauté an onion in olive oil in a rondeau, braiser or Dutch oven until translucent. Next add the bell pepper, diced cilantro stems and jalapeño and cook for another 5 minutes.

  3. Add in the garlic and cook for 2 minutes.

  4. Add the tomato sauce and cook for another 5-10 minutes.

  5. Add the rice and fry it for 2-3 minutes then add in the wine to deglaze the pan. Once the wine has almost evaporated slowly add in the stock and cook like a risotto.





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