Arroz de Marisco

About This Recipe

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. Rooted in the everyday cooking of Portuguese Angola kitchens, Arroz de Marisco balances technique and tradition: the short-grain rice is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the short-grain rice, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 2 cupsshort-grain rice
• 300 gshrimp, peeled
• 200 gcrab meat
• 200 gclams, cleaned
• 4 cupsseafood stock or broth
• 3 clovesgarlic, minced

Instructions

1. 1

   Sauté garlic

   Heat oil in a large pot. Sauté garlic 1 minute until fragrant.

2. 2

   Toast rice

   Add rice and toast 2 minutes, stirring constantly.

3. 3

   Add broth

   Pour in seafood stock and bring to a boil. Reduce heat and simmer 20 minutes until rice is tender.

4. 4

   Add seafood

   Nestle shrimp, crab, and clams into the rice. Cover and cook 8-10 minutes until shells open.

Variations

• •

  Add diced tomatoes and peas

• •

  Include chunks of white fish

• •

  Finish with cilantro and lime

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

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  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best eaten fresh. Refrigerate leftovers 1 day. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions