-Best Advice have everything pre-measured before starting it will make it easier for you.
-Large Pot with cover
-1 cup of good chicken stock for every 1/2 cup of rice.
-Bag of parboiled rice
-1 bag of frozen peas
-2 packs of Sazon Goya (con culantro)
-1 stack of celery
-1 small onion,pepper and tomato
-1 pd of shrimp, 1/2 pd of large scallops, 1 pd of mussels and 1/2 of clams. (remember to run water over clams and mussesl to get out any sand)
-2 bay leaves
-3 Tbps of cooking oil.
1 - Make sure all of your seafood is peeled and clean, but large scallops in half.
2 - Dice your small onion, pepper, celery and tomato
3 - In large pot add the 3 tbsps of oil, 2 packs of Sazon and turn on your burner low.
4 - Add diced onions and wait until they start to saute.
5 - Add celery, peppers, tomato and bay leaves
6 - 3 cups of parboiled rice to the celery, peppers and saute for about a minute.
7 - Add 6 cups of chicken stock.
8 - Add mussels and clams and stir in and let cook.
9 - When the water is almost evaporated add Shrimp, Scallops and 2 cups of frozen peas, stir in lower heat and cover until rice is almost dry, this is best served where the rice is a little watery.
Feel free to add salt to taste, as I usually don't since seafood and the chicken broth already contain salt.
From my family to yours hope you enjoy this meal.
Not a NESTLÉ®-tested recipe.