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Preview: Comments on: Arroz Marinero – Spanish “Marine” Rice

Comments on: Arroz Marinero – Spanish “Marine” Rice

Musings on Starters, Mains, Desserts and Second-Helpings...

Last Build Date: Mon, 04 Dec 2017 15:55:07 +0000


By: Ruth

Wed, 29 Apr 2009 20:16:03 +0000

Wow! that has gone straight up on my 'Must fulfil culinary needs and physical cravings' list. That's my plain Seafood Risotto out of the window, now! Can't compete with such yumminess!

By: Work Your Mojo with Some Mojo – Papas Arrugadas con Mojo Rojo y Mojo Verde (Wrinkled Potatoes with Red Pepper and Cilantro Sauce) | We Are Never Full

Thu, 19 Feb 2009 21:37:23 +0000

[...] involve zero research or reading of reviews, that end up being the best.  The first experience we chronicled on this here blog many moons ago, but the other one has not reared its head until now.  Luckily for us, that day we stumbled upon [...]

By: admin

Tue, 19 Aug 2008 03:00:21 +0000

Hi, Rachel. Sorry if this is a late response - i'm on vacation and have limited use of the internet. i guess for the 2 of us I used, hmmm, it's hard to give an exact #. The clams and mussles are heavy cause they are in the shell. So w/o those involved, I'd say I used about 16 shrimp, 1/2 to 1 lb. of white fish, 5 squid bodies plus a few tentacles and then whatever else. Use your eye and think of how much of each thing you'd want to eat in a big bowl of this. I would over-do it on things you know will freeze well - like shrimp and squid. GOOD LUCK!!!! The Italian in me is making it difficult to give you a straight measurement!

By: rachel

Mon, 18 Aug 2008 11:50:21 +0000

how many poiunds of seafood did you use total?

By: Becky

Thu, 14 Aug 2008 21:03:59 +0000

wow, this dish looks so satisfying. i'm so hungry! thanks for another good recipe.

By: admin

Sat, 09 Aug 2008 16:21:06 +0000

hey, nina! thanks for the comment. I love revisiting old posts because it forces me to re-read about my own recipes and memories! When I write recipes, it is always a mix of my own tastes and desires (along w/ my own memories of ingredients) mixed w/ alot, alot of research on traditional ingredients. I'll tell you - I wish I attacked the chef! The third picture down in the post (on the left - the one w/ the wooden spoon resting on the pan) is the one we were served in Madrid. All the others are the ones we made at home. I use pictures and notes that me and my husband write on the food we ate on vacation to really try and recreate dishes. Yes, we're total nerds and write everything down. So if I taste a heavy pimenton flavor, I need to write that down b/c I'll want to make sure I add plenty of it. If I taste a bit of white wine, gotta write that down. So, no chef helped us out. This was one I was proud of - it tasted great and I can't wait to make it again. Thanks so, so much for the comment. -amy

By: nina

Sat, 09 Aug 2008 04:51:11 +0000

Aaahhhh! thankx for the good laugh! I know what you mean though! As for this is freakin' fantastic. Is this your version or did you take these shots in the restaurant.... I am just interested to know if the chef parted with his recipe easily or did you have to attack him too?

By: sharon

Wed, 14 May 2008 15:01:11 +0000

Thanks for the visit. I'm glad I stopped by because this looks the dish of my dreams. I'm a little freaky when I haven't eaten or I'm hungry. My husband stays away during those times :)

By: canarygirl

Sat, 10 May 2008 22:04:51 +0000

Holy CRAP that looks good. And I totally hear you on the going into attack mode when you're starving. lol :)

By: Claudia (cook eat FRET)

Fri, 09 May 2008 19:17:43 +0000

lovely... and the pimenton would make it kinda smoky. like a non-fussy paella beautiful