Arroz con mariscos

In a frying pan, put the chopped onion, garlic, corn, peas, carrots and peppers and stir-fry. Add the fish and mussel stock, bring to the boil and leave it reduce for 5 minutes. Finish by adding the rice, already cooked.

Mix until homogeneous.

Add cream, parmesan cheese and coriander and mix carefully.

Check the seasoning and serve with the seared scallops, shrimp, squid and clams.

Finish by adding a criolla sauce on top.