Portuguese seafood rice
Arroz de marisco: a soupy, tomatoey rice loaded with prawns, clams and mussels and finished with fresh coriander.
- 65 min25 prep · 40 cook
- MediumDifficulty
- 520 kcalper serving
Ingredients
- Round rice (carolino)300 g
- Raw prawns, shell on400 g
- Clams500 g
- Mussels500 g
- Onion1
- Green pepper1
- garlic3 cloves
- Ripe tomatoes, chopped3
- Dry white wine100 ml
- Bay leaf1
- Piri-piri chilli1
- Fresh coriander, chopped3 tbsp
- Olive oil4 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Peel the prawns and simmer the heads and shells in 1.5 l water to make a quick stock. Strain.
- 2
Steam the clams and mussels open with the wine, covered, then strain and keep the liquid.
- 3
In a wide pot, fry the chopped onion, pepper and garlic in the oil until soft.
- 4
Add the tomatoes, bay leaf and chilli and cook until saucy.
- 5
Stir in the rice, then add 1.2 l hot stock with the shellfish liquid and salt. Simmer.
- 6
Add the prawns, clams and mussels and cook until the prawns turn pink. The rice should still be brothy.
- 7
Scatter with coriander and serve straight away.
Tips and questions
- How brothy should it be?
- Quite soupy, like a thick stew, since the rice keeps drinking liquid. Serve it the moment it’s ready.
- What do I do with clams that don’t open?
- Throw them away. Also discard any shellfish that are open and don’t close when tapped before cooking.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
