Angolan shellfish rice — tender rice cooked with shrimp, crab, and clams.
Arroz de marisco is Angola's seafood paella, though it's more porridge-like than Spanish paella. Bomba or short-grain rice is cooked in shellfish broth until creamy, then topped with plump shrimp, crab, and clams. It's elegant enough for special occasions yet rooted in everyday fishing village traditions.
Serves 4
Heat oil in a large pot. Sauté garlic 1 minute until fragrant.
Add rice and toast 2 minutes, stirring constantly.
Pour in seafood stock and bring to a boil. Reduce heat and simmer 20 minutes until rice is tender.
Nestle shrimp, crab, and clams into the rice. Cover and cook 8-10 minutes until shells open.
Don't skip toasting the rice — it prevents mushiness.
Shellfish broth is essential for authentic flavor.
Discard any clams that don't open.
Add diced tomatoes and peas
Include chunks of white fish
Finish with cilantro and lime
Best eaten fresh. Refrigerate leftovers 1 day.
Arroz de marisco evolved from Portuguese fishing communities in Angola, adapting Iberian rice techniques to abundant local shellfish and ocean resources.
Bomba or Arborio rice works best. Long-grain will be less creamy.
Discard unopened ones — they may be dead.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes