Main CourseDinner

Arroz de Marisco

Name: Arroz de Marisco
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 0.5 pcs red bell pepper diced; 2 pcs ripe tomato grated or pureed; 120 ml white wine; 250 g short-grain rice; 750 ml seafood broth hot; 200 g shrimp peeled and deveined; 250 g clams scrubbed; 250 g mussels scrubbed and debearded; 150 g squid rings; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped

This Portuguese seafood rice dish is a flavorful and comforting meal, perfect for sharing. It combines a variety of fresh seafood with aromatic rice, simmered in a rich tomato and seafood broth.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 557 kcal

Gluten-free

Allergen information: may contain crustaceans, fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
0.5 pcsred bell pepper, diced
2 pcsripe tomato, grated or pureed
120 mlwhite wine
250 gshort-grain rice
750 mlseafood broth, hot
200 gshrimp, peeled and deveined
250 gclams, scrubbed
250 gmussels, scrubbed and debearded
150 gsquid rings
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

large pot · wooden spoon · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
Cook’s note: Ensure the pot is large enough to hold all ingredients comfortably.
2
Add the yellow onion and red bell pepper, and sauté until softened, about 5-7 minutes.
About 7 min
3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the ripe tomato and cook, stirring occasionally, for about 5 minutes until the tomato has reduced slightly.
About 5 min
5
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
About 3 min
6
Add the short-grain rice to the pot and stir to coat it with the tomato mixture.
About 1 min
7
Pour in the hot seafood broth, then season with salt and black pepper.
About 1 min
Cook’s note: Using hot broth helps maintain the cooking temperature of the rice.
8
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
About 10 min
Cook’s note: Do not stir the rice during this initial cooking phase.
9
Uncover the pot and gently stir in the shrimp, clams, mussels, and squid rings.
About 1 min
10
Cover the pot again and continue to simmer for another 8-10 minutes, or until the seafood is cooked through and the clams and mussels have opened.
About 10 min
Cook’s note: Discard any clams or mussels that do not open.
11
Remove the pot from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld and the rice to absorb any remaining liquid.
About 5 min
12
Garnish with fresh parsley before serving.

Per serving

Nutrition

71%Score

Calories: 556.6kcal
Protein: 43.5g
Carbs: 65.2g
Fat: 11.2g
Fibre: 2.9g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover Arroz de Marisco in an airtight container in the refrigerator.

Reheating

Gently reheat in a saucepan over low heat, adding a splash of broth or water if it seems dry.