Portugal · Portugal

Arroz de Marisco (Portuguese Seafood Rice)

Name: Arroz de Marisco (Portuguese Seafood Rice)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Portugal
Ingredients: short-grain rice 400 g; prawns, shell on 300 g; mussels, scrubbed 300 g; clams, purged 300 g; squid, cleaned and sliced 200 g; yellow onion, chopped 1 pieces; ripe tomatoes, chopped 4 pieces; garlic cloves, minced 4 pieces; red bell pepper, sliced 1 pieces; fish stock 800 ml; dry white wine 100 ml; olive oil 60 ml; fine salt 2 tsp

A tomato-rich rice simmered with prawns, mussels, clams and squid until the grains absorb the briny broth.

65 minutes · 6 servings · Moderate

Arroz de marisco is a restaurant dish born on the Algarve coast, where the stock is built from the heads and shells of whatever came in that morning. The rice is meant to be loose and heavily seasoned, closer to a soup than to a paella. Shellfish go in late and partly unopened, because a clam that springs open in the pan has already given away its liquor.

Ingredients

short-grain rice400 g
prawns, shell on300 g
mussels, scrubbed300 g
clams, purged300 g
squid, cleaned and sliced200 g
yellow onion, chopped1 pieces
ripe tomatoes, chopped4 pieces
garlic cloves, minced4 pieces
red bell pepper, sliced1 pieces
fish stock800 ml
dry white wine100 ml
olive oil60 ml
fine salt2 tsp

Directions

1
Soften onion, garlic and red pepper in olive oil with a pinch of salt until glossy.
Vegetables are soft and smell sweet.
2
Add tomatoes and cook until they break down into a thick sauce.
Tomatoes collapse into a thick red sauce.
3
Stir in the rice to coat, then pour in wine and fish stock and simmer without stirring.
Rice absorbs the liquid and just begins to show through.
4
Nestle prawns, squid and clams into the rice, cover and cook 5 minutes, then add mussels and cook until they open.
Mussel and clam shells are wide open; prawns are pink and curled.
5
Off heat, cover and let rest for 5 minutes so the rice absorbs the seafood juices.
Rice has absorbed the seafood juices and looks creamy.
6
Serve in shallow bowls, drizzling any remaining broth over the seafood.
Bowls are full and the broth pools around the seafood.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content