Bite with Belkys: Arroz Con Mariscos

The Chef: Gerdy Rodriguez
The Restaurant: Mia at Biscayne
The Dish: Arroz con mariscos (Rice with seafood)

Ingredients for rice:

2 Tbs. of garlic oil
2 Tbs. of tomato compote
2 Tbs. of sofrito (a mixture of roasted peppers, garlic and onion)
2 cups of Montsia rice (1/2 cooked)
3 cup of fish stock
1 tsp. of salt
2 Tbs. of butter

Method of Preparation:

-Begin by adding a little garlic oil in a hot pan. At the restaurant, they make this by infusing extra virgin olive oil with garlic.

-Then, add a dab of tomato compote or tomato paste.

-Once it starts to sizzle, add in a Spanish must-have called sofrito. It's a mixture of roasted peppers, garlic and onions blended together.

-Next, toss in Montsia rice, which has been cooked for five minutes in boiling water. Chef Gerdy says you can substitute this with arborio or risotto rice.

-Then, pour in some fish stock and let the rice cook through.

-To finish, season with a sprinkle of salt and a dab of butter. Make sure to let the butter sit over the rice, so it melts on its own.

Ingredients for seafood:

2 Tbs. of extra virgin olive oil
1 tsp. of salt
6 shrimp, peeled and deveined
8 oz. of snapper filet, cut in small cubes
4 oz. of calamari

Method of Preparation:

-Start by pouring some extra virgin olive over a hot griddle in a sauté pan. Then, sprinkle a little salt over the oil.

-Next, cook the shrimp, snapper and calamari.

To Plate:

Place the seafood in the center of a bowl and drizzle it with saffron oil. You can garnish with chervil and black pepper. Then serve the rice in a separate dish and top it with chopped chives and sea salt.

Serves: 2

Serving Suggestion: Chardonnay

FOR MORE INFORMATION:

Mia at Biscayne
20 Biscayne Blvd.
Miami, FL 33132
305-MIA-0332
www.miabiscayne.com