One-Pot Rich & Flavorful Seafood Rice Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Peel the shrimp, reserving the heads and shells.
- In a pot, heat olive oil and sauté 1 onion and half the garlic until soft.
- Add shrimp heads and shells, cook until pink and slightly browned.
- Stir in the tomato paste, then deglaze with a splash of whisky or brandy.
- Let the alcohol evaporate, then add 8 cups (2 liters) of water.
- Simmer for 20 minutes.
- While it simmers, remove the digestive vein (black line) from the shrimp.
- Strain the broth and set aside.
- In a deep pan or pot, heat olive oil.
- Sauté the remaining onion, red bell pepper, and garlic until soft.
- Add tomatoes and cook until they break down.
- Stir in the rice and a bit more tomato paste.
- Deglaze with white wine.
- Gradually add the shrimp stock, just enough to cover the rice. Add more as it absorbs (like risotto).
- When the rice is nearly done, stir in the seafood mix (without imitation crab) and the peeled shrimp.
- Cook until the shrimp are opaque and just cooked through (don’t overcook).
- Taste and adjust with salt and spice (like piri-piri or chili flakes).
- Garnish generously with chopped fresh coriander.
- Serve hot, the rice should be moist, almost soupy.
Recipe Tips
- When cooking the seafood, add the shrimp last to avoid overcooking. Shrimp only need about 3-5 minutes to cook through, while the other seafood may take longer. This ensures they remain tender and juicy.
- For extra depth of flavor, consider adding a pinch of saffron or a few drops of fish sauce when you add the white wine. This will enhance the umami profile of the dish without overpowering the seafood.
- A common mistake is not rinsing the rice before cooking. Rinse the Carolino or Arborio rice under cold water until the water runs clear to remove excess starch, which will help achieve a better texture and prevent it from becoming gummy.
Adapted from a Recipe by: Outsider.pt
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I use frozen seafood instead of fresh?
Yes, you can use frozen seafood. Just ensure it is thawed before adding it to the dish. Cooking times may vary slightly depending on the type of seafood used.
What can I substitute for Carolino rice if I can't find it?
Arborio rice is an excellent substitute as it has a similar texture and ability to absorb flavors. You can also use any short-grain rice, but cooking times may vary.
How should I store leftovers of this seafood rice, and how long will they last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove with a splash of water or broth to prevent it from drying out.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This refreshing and slightly effervescent wine complements the seafood's brininess and enhances the dish's vibrant flavors.
General: Sauvignon Blanc - Its crisp acidity and citrus notes will pair beautifully with the rich seafood and tomato elements in the dish.
Beer
Portuguese: Superbock - This classic Portuguese lager offers a light, crisp profile that balances the richness of the seafood rice.
General: Pilsner - A clean and refreshing pilsner will cut through the flavors of the dish while providing a nice contrast to the spices.
Other Beverages
White Tea: This delicate and lightly floral tea provides a soothing complement to the dish while enhancing its overall freshness.
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