Arroz de MariscoPortuguese Seafood Rice

Name: Arroz de Marisco (Portuguese Seafood Rice)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Portugal
Ingredients: 320 g Carolino Rice; 250 g Shrimp (peeled); 400 g Clam (scrubbed); 400 g Mussel (scrubbed and debearded); 150 g Crab Meat; 180 g Onion (finely chopped); 12 g Garlic (finely chopped); 250 g Tomato (peeled and chopped); 30 g Tomato Paste; 1400 ml Fish Stock (hot); 150 ml White Dry Wine; 4 g Paprika; 1 pcs Bay Leaf; 60 ml Extra Virgin Olive Oil; 1 pcs Piri Piri Chili (finely chopped); 8 g Salt; 2 g Black Pepper; 15 g Fresh Parsley (chopped)

Arroz de marisco is a loose, brothy Portuguese seafood rice. This version uses mussels, clams, shrimp, squid, tomato, wine, and fish stock, with shellfish added according to cooking time.

Prep

30m

Cook

40m

Serves

Estimated

Nutrition

Per serving

963kcal

Calories

89g

Protein

24g

Fat

90g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

320g
Carolino Rice
250g
Shrimp (peeled)
400g
Clam (scrubbed)
400g
Mussel (scrubbed and debearded)
150g
Crab Meat

Base

180g
Onion (finely chopped)
12g
Garlic (finely chopped)
250g
Tomato (peeled and chopped)
30g
Tomato Paste

Rice

1.4l
Fish Stock (hot)

Base

150ml
White Dry Wine
4g
Paprika
1pcs
Bay Leaf
60ml
Extra Virgin Olive Oil

Rice

1pcs
Piri Piri Chili (finely chopped)
8g
Salt
2g
Black Pepper

Garnish

15g
Fresh Parsley (chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the extra virgin olive oil in a wide pot over medium heat. Add the onion and cook until soft and translucent.
02
Stir in the garlic, then add the tomato, tomato paste, paprika, and bay leaf. Cook until the tomato breaks down and the mixture becomes thick and fragrant.
03
Pour in the white dry wine and let it simmer until the raw alcohol smell disappears.
04
Add the hot fish stock and bring it to a lively simmer. Stir in the carolino rice and cook, stirring from time to time, until it begins to release starch and the broth turns creamy.
05
Add the clam and mussel, cover the pot, and cook until they open; discard any mussel or clam that remains closed after cooking.
06
Stir in the shrimp, crab meat, and piri piri chili, and cook just until the shrimp turn opaque and the rice is tender but still loose and brothy.
07
Season the rice stew with salt and black pepper.
08
Discard the bay leaf and finish with the fresh parsley before serving.

Ratings & Reviews

No reviews yet.