A brothy, saffron-tinted seafood rice loaded with shrimp, clams and mussels, a coastal Portuguese classic.
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.
Serves 6
Simmer shrimp shells in water 20 minutes to build a flavorful stock. Strain and discard shells, reserving the liquid.
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.
Stir in saffron and bay leaf, then pour in the shrimp stock. Bring to a boil.
Add rice, reduce to a simmer, and cook uncovered, stirring occasionally, 15 minutes until the rice is nearly tender and the mixture is soupy.
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.
Don't skip making the shrimp shell stock; it's what gives arroz de marisco its deep seafood flavor instead of tasting like plain tomato rice with shellfish on top.
Discard any clams or mussels that don't open after cooking; they were dead before cooking and aren't safe to eat.
Keep the final texture loose and soupy, not dry; arroz de marisco is meant to be wetter than paella, more like a rice stew.
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.
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.
Arroz de marisco is a coastal Portuguese specialty, especially associated with the country's Atlantic fishing regions, where fresh shellfish is abundant. It reflects a broader Portuguese preference for soupier, broth-forward rice dishes compared to the drier style found in neighboring Spain.
Yes, thaw completely before using; fresh clams and mussels give the best texture, but frozen ones work if properly thawed and any broken or opened-before-cooking shells discarded.
Arroz de marisco is meant to be soft and soupy, not fluffy like typical steamed rice, so a softer texture is actually correct; if it's gone completely to porridge, it likely simmered too long.
A pinch of turmeric will give color but not the same floral flavor; saffron is worth sourcing for this dish since it's a defining, recognizable note in the finished broth.
Per serving (400g / 14.1 oz) · 6 servings total
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