Paella / Arroz Marinero de Bioko (Equatorial Guinean Saffron-Achiote Seafood Rice) – Authentic Equatorial Guinea Recipe
Reflecting Equatorial Guinea’s unique Afro-Hispanic heritage: golden seafood rice with sweet peppers and lime.
- Country of Origin
- 🇬🇶 Equatorial Guinea (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Plump shrimp, Calamari, And fish cubes, Saffron/achiote, Garlic
Ingredients for Paella / Arroz Marinero de Bioko (Equatorial Guinean Saffron-Achiote Seafood Rice) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump shrimp, prepped into bite-sized pieces
- 1.5 cups calamari, washed and trimmed
- 1 cup and fish cubes
- 1 medium onion and 3 cloves garlic, finely minced with saffron/achiote
- 1.5 tbsp traditional Equatorial Guinea seasoning (garlic, flat-leaf parsley, white wine/broth, lime)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and saffron/achiote until golden.
- Add garlic, flat-leaf parsley, white wine/broth, lime along with plump shrimp and calamari, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with and fish cubes.