Everything But The Kitchen Sink Rice

Everything But The Kitchen Sink Rice

Arroz con Mariscos
6 to 8 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: clams, epazote, garlic, grouper, jalapeno, mussels, pati's mexican table, red snapper, rice, rock fish, seafood, seafood broth, serrano chiles, Shrimp, squid, Tomatoes
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Everything But The Kitchen Sink Rice recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”


  • 1 whole (about 3 pounds) white-fleshed, mild-flavored fish,, such as red snapper, grouper, or rock fish, boned and filleted OR 1 pound fish fillets
  • 1 1/2 pounds ripe tomatoes
  • 2 jalapeño or serrano chiles, or to taste
  • 8 garlic cloves, 5 finely chopped,, 3 peeled and left whole
  • 1/2 cup coarsely chopped white onion
  • 2 1/4 teaspoons kosher or coarse salt, or to taste, divided
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 pound cleaned squid, rinsed and sliced into 1/4" rings
  • 1 pound medium shrimp peeled,, shells and tails reserved if making broth
  • 2 cups long or extra long white rice, or jasmine rice
  • 5 cups seafood or fish broth, homemade or store bought
  • 1 large fresh epazote sprig, or 3 cilantro sprigs
  • 12 small to medium fresh clams, scrubbed and rinsed
  • 12 small to medium fresh mussels, scrubbed and rinsed

To Prepare

  • NOTE: If you plan on making the seafood or fish broth, get the whole fish and ask your fish monger to clean it for you and to give you the head, bones and tail to use for the broth. Also, save the shrimp shells and tails to use in the broth, as well.
  • Cut the fish fillets so that you have 6 more or less equally sized pieces. Season with ¼ teaspoon salt and freshly ground black pepper to taste. Set aside.
  • Place the tomatoes, jalapeños, and the 3 whole garlic cloves in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer until the tomatoes are fully cooked and very soft, about 10 minutes. Transfer the tomatoes, garlic cloves, and only 1 of the jalapeños (puree one chile at a time, taste for heat, and add the other if desired) to a blender, and add the onion and 1 teaspoon of the salt. Puree until completely smooth.
  • Rinse and dry the saucepan and heat 2 tablespoons of the olive oil in it over medium heat. Once hot, add the tomato puree and cover the pan partially with a lid, as the puree will sputter and jump. Cook, stirring occasionally, until thick, dark and fragrant, about 6 to 7 minutes. Remove from the heat and set aside.
  • In a large, wide casserole, heat 1/4 cup of the olive oil over high heat. Once hot, toss in the squid, sprinkle with 1/2 teaspoon of salt, add half of the finely chopped garlic, and cook for 2 minutes, stirring halfway through. Remove the squid and the garlic with a slotted spoon and place in a heatproof bowl.
  • Add the shrimp to the casserole, along with another 1/2 teaspoon of salt and half of the remaining chopped garlic, and cook for 2 minutes, stirring and flipping the shrimp over halfway through. Remove with a slotted spoon and place in the bowl with the squid.
  • Reduce the heat to medium and add 1/4 cup of the remaining olive oil to the casserole. Once hot, add the rice and cook for about 3 to 4 minutes, stirring often and scraping the bottom of the casserole, until the rice is crackling and coated with oil, feels heavier in the pan as you stir it, and the color of the grains has changed from a pale white to a deep milky white.
  • Pour the cooked-down tomato puree over the rice; it will sizzle and smoke a bit, which is what you want. Cover partially with a lid and cook, stirring a couple of times, until the rice absorbs most of the sauce, about 2 to 3 minutes. Add the seafood broth and stir the rice, scraping the bottom of the casserole. Add the epazote or cilantro sprigs and reduce the heat to medium-low. Gently arrange the reserved shrimp and squid on top of the rice, adding any of their juices from the bowl, as well as the clams, mussels and seasoned fish fillets.
  • Cover and simmer over medium-low heat for 10 to 12 minutes, until the fish is cooked through and can be easily pulled apart with a fork, and the clams and mussels have opened up. Turn off the heat and serve immediately in soup plates. The rice should be tender and the mixture very soupy.

14 comments on “Everything But The Kitchen Sink Rice

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Hi Pati,
    In this episode, when you visited Celestun, you ate breakfast at a place that had a woman chef and she served you a dish that looked a little bit like calamari. I just saw this episode again the other day, and you described the seafood in this dish as being chewy and rubbery and I think you said it tasted like conch. Could you tell me the name of the seafood that you ate in this dish? It was white and it may have had some greens in it (or maybe the green in it was the green part of leeks).

      1. Thank you, Pati! I’ve been wanting to know the answer to that question for a while now. Are sea snails the same type of snails that you would use to make escargots? Can you buy them in the US? (I really wish that I had the recipe that the woman chef served to you!)

        1. They are different…and I would look for sea snails at your local fish market. You can always ask them to order you some. Good luck, Sheri!

  2. Hola Pati:
    Vi este programa en television, pero cuando busque la receta no dice de agregarle las cinco tazas de caldo. Esta la receta equivocada?
    Tilcia Olaya, Danville, California

  3. Hi Pati,

    What was the big stainless pot you used to cook the fish stew? I have seen them arounf and always wanted to purchase one.

    Thanks, James Petherbridge, NYC

  4. Acabo de ver este episodio. Muy interesante!
    Me podrías decir que marca es la arrocera que usaste?
    Gracias! 🙂