Authentic Portuguese Seafood Rice (Arroz de Marisco) Recipe

Master this Portuguese seafood rice featuring a rich broth and fresh shellfish. A traditional Arroz de Marisco that brings coastal flavors to your table.

1 h 6 servings Easy Prep time 20 min Cooking Time 40 min

Seafood Recipes

0 reviews

111.4k views

Ingredients

1 large onion, finely chopped3 garlic cloves, minced1 bay leaf2 tablespoons (30 ml) tomato paste1 large ripe tomato, seeded and chopped1 seafood or fish bouillon cube1/4 red chili pepper, seeded or hot sauce to tasteFresh coriander (cilantro), to tasteSalt, to tasteOlive oil, as needed2 1/2 cups (460g) Carolino or Arborio rice2.2 lbs (1 kg) mixed seafood (shrimp, mussels, clams)8 1/2 cups (2 liters) water

Equipment:

Large heavy-bottomed potFine-mesh strainerSmall saucepanWooden spoon or spatulaChef's knife

Directions

Bring the water and a pinch of salt to a boil in a large pot.
Boil the shrimp in their shells for 3 minutes, then remove them and reserve the cooking water.
Peel and devein the shrimp, keeping a few whole for garnish, and return the heads and shells to the boiling water.
Simmer the shells for 10 minutes to intensify the flavor, then strain the liquid into a clean bowl and discard the solids.
Dissolve the bouillon cube into the warm shrimp-infused broth and set aside.
In the large pot, sauté the onion and minced garlic in olive oil over medium heat until softened and translucent.
Stir in the bay leaf, chopped tomato, tomato paste, and chili pepper.
Allow the base to simmer for 5 minutes until the tomato breaks down into a thick sauce.
Pour in the prepared shrimp broth and bring the mixture to a rolling boil.
Add the rice, reduce the heat to medium-low, and simmer for 12 to 15 minutes until the grains are nearly tender.
While the rice cooks, steam the clams and mussels in a separate covered pot with a splash of water until they open, discarding any that remain closed.
Fold the peeled shrimp, cooked clams, and mussels into the rice and cook for an additional 5 to 10 minutes until the rice is perfectly al dente and the dish is saucy.
Adjust the consistency with more broth if the rice has absorbed too much liquid.
Garnish the pot with the reserved whole shrimp and a generous handful of fresh coriander before serving immediately.

Adapted from a Recipe by: Sesimbra Cultural