Portuguese Arroz de Marisco (Seafood Rice)

About This Recipe

Arroz de marisco is a beloved Portuguese seafood rice, wetter and soupier than Spanish paella, built on a deeply flavored shellfish stock made from shrimp shells and a base of onion, garlic, tomato and a thread of saffron. Unlike paella, which is prized for a dry, separate-grained finish, arroz de marisco is meant to be almost stew-like, spooned rather than forked. The stock is the foundation: shrimp shells are simmered with aromatics to extract maximum flavor before the seafood itself is added, so nothing is wasted and the broth carries real depth. Clams and mussels are added toward the end and cook just until they open, keeping them tender rather than rubbery, while the rice simmers in the shellfish broth, absorbing all that flavor as it cooks. Served straight from the pot at the table, often in the same clay cataplana or wide pan it was cooked in, this dish is a centerpiece for gathering rather than a quiet side.

Ingredients

Serves 6

• 500 gshrimp(shell-on, peeled with shells reserved)
• 500 gclams(cleaned)
• 500 gmussels(cleaned, debearded)
• 6 cupswater
• 1onion(finely diced)
• 5 clovesgarlic(minced)
• 2tomatoes(diced)
• 1 pinchsaffron threads
• 1bay leaf
• 1.5 cupsshort-grain rice
• 0.25 cupolive oil
• 0.25 cupchopped cilantro

Instructions

1. 1

   Make the shrimp stock

   Simmer shrimp shells in water 20 minutes to build a flavorful stock. Strain and discard shells, reserving the liquid.

2. 2

   Build the base

   Heat olive oil in a wide pot over medium heat. Saute onion and garlic until soft, about 5 minutes. Add tomatoes and cook until they break down, 5 more minutes.

3. 3

   Add saffron and stock

   Stir in saffron and bay leaf, then pour in the shrimp stock. Bring to a boil.

4. 4

   Cook the rice

   Add rice, reduce to a simmer, and cook uncovered, stirring occasionally, 15 minutes until the rice is nearly tender and the mixture is soupy.

5. 5

   Add the seafood

   Add clams and mussels, cover, and cook 4-5 minutes until shells open. Stir in shrimp and cook 2-3 more minutes until pink. Discard any unopened shells, stir in cilantro, and serve immediately in the pot.

Variations

• •

  Add squid rings for a more varied seafood mix.

• •

  Use fish stock instead of shrimp-shell stock if shrimp shells aren't available.

• •

  Stir in a splash of piri-piri sauce at the end for a spicier finish, a popular Portuguese addition.

Storage

Best eaten immediately since the seafood toughens on reheating. If needed, refrigerate up to 1 day and reheat very gently over low heat, adding a splash of stock.

Frequently Asked Questions