Arroz de Marisco is a tasty dish from Portugal. It comes from the coast and mixes fresh seafood with rice in a yummy tomato broth.
The broth gets its flavor from garlic, onions, and some herbs and spices. This dish has a comforting feel and is often served at parties or family meals.
This recipe shows how Portuguese cooking uses fresh, local ingredients to make warm and filling meals. Whether it’s a special dinner or a casual hangout, this seafood rice is sure to impress with its great taste and smell.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
- 1 lb clams, cleaned
- 1 cup calamari rings
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup diced tomatoes
- 1 tbsp tomato paste
- 1 cup Arborio or short-grain rice
- 4 cups water
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup dry white wine
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Heat olive oil in a deep skillet or pot over medium heat.
- Add the onion and garlic.
- Sauté for about 3-4 minutes until soft.
- Next, add the diced tomatoes and tomato paste.
- Stir and cook until it thickens a bit, around 5 minutes.
- Stir in the rice and let it toast for 2-3 minutes.
- Pour in the white wine and mix well, scraping the bottom of the pan.
- Let it cook until the wine reduces by half.
- Pour in the water and bring it to a simmer.
- Season with smoked paprika, red pepper flakes (if you want), salt, and pepper.
- Cook the rice for about 10 minutes, stirring every so often.
- Then add the calamari, mussels, and clams.
- Cover and cook for another 5 minutes until the shells open.
- Add the shrimp and cook for another 3-4 minutes until they turn pink.
- Throw away any unopened shells.
- Taste and adjust the seasoning if needed.
- Mix in the fresh parsley and cilantro.
- Serve hot with lemon wedges on the side.