Jarocho Seafood Recipe

Rinse the Rice

Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being sticky.

Prepare the Seafood

Thaw the seafood mix if frozen. Pat dry with paper towels to remove excess moisture, which helps in achieving a good sear.

Mix the Seasoning

In a small bowl, combine garlic powder, onion powder, paprika, cumin, salt, and black pepper. Mix well and set aside.

Cook the Rice

In a medium pot, add the rinsed rice and 3 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is absorbed. Remove from heat and let sit, covered, for 5 minutes.

Sauté the Seafood

In a large skillet, heat olive oil over medium-high heat. Add the seafood mix and sprinkle with the seasoning mix. Sauté for about 5-7 minutes, or until the seafood is cooked through and opaque.

Combine and Serve

Fluff the rice with a fork and add it to the skillet with the cooked seafood. Drizzle with lemon juice and sprinkle with chopped parsley. Toss gently to combine and serve immediately.