Arroz de Marisco (Portuguese Seafood Rice)

Method

1. 1
   • shrimp 500 g
   • onion 1
   • garlic 4
   • red bell pepper 1
   • olive oil 4 tbsp

   Build flavor with shrimp shells — Heat the olive oil in a wide pot and sear the shrimp shells for 3-4 minutes to build flavor. Discard the shells, then add the onion, garlic, red pepper and chili, and cook for 8 minutes until soft.

   ⏱10 min
2. 2
   • fish stock 1⅖ l
   • tomato 500 g
   • tomato paste 2 tbsp

   Deepen the tomato sauce — Stir in the grated tomato and tomato paste, and cook for 10 minutes until the sauce deepens in color. Pour in the fish stock and bring to a boil.

   ⏱10 min
3. 3
   • white rice 400 g

   Simmer the rice loose — Add the rice, stir once, and simmer uncovered for 12-15 minutes until nearly tender, stirring occasionally so it stays loose and soupy rather than dry.

   ⏱15 min
4. 4
   • shrimp 500 g
   • clams 500 g
   • mussels 400 g
   • squid 300 g
   • fresh cilantro 3 tbsp
   • salt to taste

   Add shellfish and finish — Add the clams and mussels, cover, and cook for 5 minutes until they open (discard any that stay closed). Stir in the shrimp and squid and cook for 3 more minutes until just cooked through. Season with salt and scatter with cilantro before serving.

   ⏱8 min