Cook and Scale
Arroz de Marisco (Portuguese Seafood Rice)
6 servings · 60 min total
A brothy, saucy Portuguese seafood rice loaded with shrimp, clams, mussels and squid in a rich tomato base — coastal comfort in a bowl.
Ingredients
- 400 g white rice
- 500 g shrimp, peeled, shells reserved
- 500 g clams, cleaned
- 400 g mussels, cleaned
- 300 g squid, sliced into rings
- 1⅖ l fish stock
- 1 onion, finely chopped
- 4 garlic, minced
- 1 red bell pepper, diced
- 500 g tomato, grated
- 2 tbsp tomato paste
- 4 tbsp olive oil
- 1 fresh chilli, chopped
- 3 tbsp fresh cilantro, chopped
- salt to taste
Contains: Fish, Crustaceans, Molluscs
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.