Arroz de Marisco

Arroz de marisco is a classic Portuguese dish featuring rice cooked in a flavorful broth infused with seafood. It’s a popular dish across Portugal, often served as a main course for lunch or dinner. The dish is known for its vibrant flavors and the abundance of fresh seafood, typically including prawns, mussels, clams, and other local varieties.

Key Characteristics of Arroz de Marisco:

• Seafood-centric: Arroz de marisco is all about the seafood. The dish is typically packed with a variety of fresh seafood, allowing the flavors of the sea to shine through.

• Flavorful broth: The rice is cooked in a rich broth that is infused with the flavors of the seafood, onions, garlic, tomatoes, and other aromatics. The broth is often enhanced with white wine, adding depth and complexity.

• Creamy texture: The rice is cooked to a creamy consistency, making it a comforting and satisfying dish. The broth and the natural starches from the rice contribute to this texture.

• Regional variations: While there’s a basic recipe for arroz de marisco, there are regional variations depending on the availability of seafood and local preferences. The type of seafood used and the specific ingredients in the broth may vary.

• Popular dish: Arroz de marisco is a beloved dish in Portugal, often served in restaurants and enjoyed during family gatherings or celebrations. It’s a testament to the country’s rich culinary heritage and its connection to the sea.

If you have the opportunity to try arroz de marisco in Portugal, you’ll experience a taste of the country’s culinary traditions and the freshness of its seafood. It’s a dish that captures the essence of Portuguese cuisine and the bounty of the Atlantic Ocean.

Arroz de Marisco (Portuguese Seafood Rice) – Serves 4

Ingredients:

• Seafood:
  • Prawns (gambas): 500g, medium sized, fresh
  • Clams (amêijoas): 250g
  • Mussels (mexilhão): 400g
• Vegetables:
  • Red pepper: 1, medium sized, diced
  • Onions: 2, large, diced
  • Garlic cloves: 4, minced
• Rice:
  • Carolino rice: 400g
• Other:
  • Olive oil
  • Butter: 1 tablespoon
  • Salt
  • Fresh coriander, chopped
  • Dry white wine: 1 cup

Preparation:

1. Prep the shellfish:

   • Soak clams and mussels in separate bowls with saltwater for at least 1 hour, longer if possible.
   • Clean prawns: remove head, tail, and shell. Optionally remove the dark vein. Save the shells.

2. Make the seafood broth:

   • Sauté 1 onion and 2 garlic cloves in olive oil for 2 minutes.
   • Add reserved prawn shells and fry for 5 minutes.
   • Drain and clean clams and mussels. Scrub shells and add them to the pan with the prawn shells. Simmer 2 minutes until they open. Remove shellfish, discarding any unopened ones. Strain the broth through cheesecloth or a fine mesh strainer after simmering with water for 1.5 hours.

3. Cook the rice:

   • Sauté remaining onion and diced pepper in olive oil for 2 minutes.
   • Add rice and cook for 2 minutes, then add white wine.
   • Once wine is absorbed, gradually add warm broth, stirring frequently and letting each addition be absorbed before adding more.

4. Cook the seafood:

   • Fry prawns in batches with olive oil until golden brown.
   • Sauté remaining garlic with mussels, clams, and white wine for 2 minutes. Season with salt and pepper. Remove most shellfish from their shells.

5. Combine and serve:

   • Mix cooked rice with the seafood. Add more broth and butter for a creamy texture.
   • Season with salt and pepper, garnish with fresh coriander, and serve immediately.