Arroz marinero

Rice and seafood are the key ingredients to making arroz marinero, a traditional specialty that originates from Spain. The main ingredients are usually combined with sautéed vegetables such as onions, peppers, tomatoes, and garlic, and the combination is typically simmered in water or stock (seafood or fish stock) with the addition of various spices and seasonings.

Like many other Spanish dishes, this one has also entered the traditional cuisines of the Spanish colonies with the introduction of rice and is nowadays associated with South American countries such as Peru, Ecuador, and Colombia. The variations on the dish abound throughout Spain and the Latin American countries, with each country having its own version of this rice specialty.

In Spain, the dish is usually prepared with short-grain varieties of rice such as bomba or Arborio, while in South America, arroz marinero typically consists of long-grain rice. Another crucial difference between the Spanish and South American versions of the dish is the use of different spices, which are typical of the regions where the dish is being prepared.