Name: Arroz de Marisco (Portuguese Seafood Rice)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g shrimp in shell; 500 g clams, purged in salt water; 400 g mussels, cleaned; 1/2 crab, cut in pieces; 250 g carolino (medium-grain) rice; 1 onion, finely chopped; 3 garlic cloves, minced; 1 ripe tomato, peeled and chopped; 100 ml white wine; 1 litre fish stock, hot; 50 ml olive oil; 1 bay leaf, parsley and cilantro to finish

Instructions

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1Heat the olive oil in a wide clay pot; sauté the onion and garlic until soft, 5 minutes.

2Add the tomato and bay leaf; cook until the tomato breaks down, 5–7 minutes.

3Shell half the shrimp; add the shells (and crab pieces) to the pot with the white wine; simmer 10 minutes to build the base.

4Add the hot stock, bring to a boil and season. Strain out the shells if you prefer a smoother rice.

5Stir in the rice and simmer 12 minutes, stirring occasionally — arroz de marisco is soupy, not dry like risotto.

6Add the clams and mussels; cover 4–5 minutes until they open.

7Add the whole and shelled shrimp; cook 3 minutes until pink.

8Rest 3 minutes off the heat; finish with chopped parsley and cilantro and a drizzle of raw olive oil. Discard any unopened shells.

Arroz de Marisco (Portuguese Seafood Rice)

Ingredients

Instructions

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