Arroz con Gandules y Mariscos
A traditional Puerto Rican rice dish cooked with pigeon peas and a medley of seafood, including clams, mussels, and shrimp, in a savory broth flavored with garlic, onions, and bay leaves. This puerto rican-inspired seafood ready in about 90 minutes pairs long grain rice, (soaked overnight) dried pigeon peas, (opened and rinsed) clams for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups long grain rice
- 1/2 cup (soaked overnight) dried pigeon peas
- 1 lb (opened and rinsed) clams
- 1 lb (beaten and rinsed) mussels
- 1 lb (peeled and deveined) shrimp
- 1 (chopped) onion
- 4 cloves (minced) garlic
- 2 tbsp tomato paste
- 2 bay leaves
- 4 cups chicken broth
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
- Step 2: Stir in tomato paste and cook for 1 minute. Add pigeon peas, broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
- Step 3: Add rice, clams, mussels, and shrimp. Cover and cook for 15-20 minutes until seafood is cooked and rice is tender. Discard any unopened shells.
- Step 4: Remove from heat and let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Arroz con Gandules y Mariscos take to make?
Total time is about 90 minutes (30 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arroz con Gandules y Mariscos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain rice from drying out.
Can I substitute ingredients in Arroz con Gandules y Mariscos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arroz con Gandules y Mariscos for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Arroz con Gandules y Mariscos?
Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
