I had Arroz con Marisco at LV Mar several weeks ago. I love the dish so much that I made a special effort to recreate it in my kitchen. This copy-cat recipe wouldn’t be complete without the sweet plantains. These crispy and sweet plantains complements the flavors of the seafood and black rice perfectly.

Choose plantains that are very ripe, ie. almost black. Anything less will yield plantains that are sour and powdery to taste.

Ingredients

• Very ripe plantains
• Butter
• Sprinkle of brown sugar
• Pinch of salt

Directions

1. Peel plantains and cut into 3/4 ” diagonal slices. Sprinle brown sugar and salt over the slices.
2. Melt butter in a skillet over medium high heat.
3. Arrange plantains in a single layer with some spacing. Fry in multiple batches if needed.
4. Fry for about 2 minutes until plantains turn golden brown and crispy on the outside. Flip each slice and fry on the other side until golden brown, up to 2 minutes.
5. Remove from skillet and serve warm.