• Cooking Time: 150
  • Servings: 10
  • Preparation Time: 25


  • Olive oil, as needed
  • 2 lg onions - 1 cut in large pieces, 1 diced into small pieces
  • 2 green peppers, diced
  • 2 (1½ lbs) lobsters - head removed for stock, tails cut in quarters and claws cracked
  • 8 oz large shrimp peeled and cleaned - save shells for stock
  • 1 cup crushed tomato
  • 1 cup fine white wine
  • 4 cups clam juice
  • 4 cups water
  • 1 bay leaf
  • 2 cups long grain rice
  • 24 little neck clams
  • 24 mussels
  • 8 oz sea scallops
  • 1 pinch saffron
  • ½ bunch culantro (not cilantro), finely chopped
  • Salt and pepper to taste


  • In a large stockpot, add enough olive oil to coat the pot and sauté the large pieces of onions and green peppers until caramelize.
  • Add lobster heads and shrimp shells.
  • Sauté until they get nice and pink.
  • Add crushed tomato, white wine, bay leaf, clam juice and water.
  • Cook for two hours, then strain.
  • In a large pot sauté small diced onions, and diced peppers until caramelized, add rice, clams, mussels and a pinch of saffron. Add the strained stock and cook for 20 minutes.
  • Add shrimp, scallops and lobster then cook for 8 minutes.
  • Add culantro and season with salt and pepper to taste.


Author Credit: Jerry Vazquez

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