Bomba Rice, Gulf Shrimp, Crawfish, Mussels, Garlic Aïoli, Parsley
Chef Adolfo Garcia of Dolfy’s | New Orleans, LA
Adapted by StarChefs | November 2026 | Photo: Will Blunt
INGREDIENTS
Arroz Meloso:
3 tablespoons extra virgin olive oil
4 cloves garlic, chopped
1 onion, diced
1 red bell pepper, roasted and chopped
1 dried guajillo chile, soaked in hot water
½ cup tomato paste
1 cup Bomba rice
½ cup white wine
8 threads toasted saffron, soaked in cold water
3 cups shrimp stock
Kosher salt
Ground black pepper
Garlic Aïoli:
1 egg yolk
Juice of 1 lemon
Grated garlic
Kosher salt
Garlic oil
Ajillo Sauce:
1 cup chopped parsley
1 cup extra virgin olive oil
1 clove garlic
Kosher salt
To Assemble and Serve:
Yield: 1 serving
2 whole Gulf shrimp
Kosher salt
Ground black pepper
Extra virgin olive oil
White wine
Paprika
Sliced garlic
3 mussels
Cooked crawfish tails, shelled
METHOD
For the Arroz Meloso:
In a pot over low flame, heat oil. Add garlic, onions, and red peppers. Sweat 15 minutes. Add rehydrated chile. Increase heat and add tomato paste. Cook 4 minutes. Add rice and toast 1 minute, stirring frequently. Deglaze pot with wine. Add saffron and shrimp stock. Cook additional 15 minutes, or until rice is just al dente. Remove from heat. Cover and let sit 10 minutes. Season with salt and pepper. Season with additional shrimp stock. Return pot to low heat and keep warm.
For the Garlic Aïoli:
In a mixing bowl, combine egg yolk and lemon juice. Season with desired amount garlic, salt, and garlic oil. Using a Vitamix Commercial immersion blender, purée until smooth and set aside.
For the Ajillo Sauce:
In a mortar and pestle, combine all ingredients. Set aside.
To Assemble and Serve:
On a clean work surface, season shrimp with salt and pepper. Set aside. In a sauté pan over medium flame, heat oil. Add shrimp and sear on both sides. Deglaze pan with splash of wine. Season with paprika. Reduce heat and keep warm. In a pot, add enough wine to steam mussels and desired amount garlic. Add mussels and steam until cooked through. Strain and set aside. Transfer Arroz Meloso to a serving bowl. Add cooked crawfish, cooked shrimp, and steamed mussels. Top with desired amount Garlic Aïoli and Ajillo Sauce.
