Arroz de Marisco (Portuguese Seafood Rice)
In short: Soupy tomato rice cooked in shrimp broth with clams and shrimp, finished with plenty of fresh coriander and a squeeze of lemon. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Arroz de marisco is the soupy seafood rice served along the Portuguese coast on summer weekends and at holiday lunches. The rice cooks in a broth made from shrimp shells, tomato and white wine, and it stays loose and juicy rather than dry like a paella. Clams and shrimp go in at the end so they stay tender, and a heap of fresh coriander comes with them. Bring the pot to the table and eat it with spoons.
Instructions
- Peel the shrimp, leaving the tails on, and keep them in the fridge. Simmer the shells and heads with the water and bay leaf for 15 minutes, then strain and keep the broth hot.
- Soak the clams in cold salted water for 20 minutes so they release any sand, then drain and rinse.
- Heat the olive oil in a wide pot and cook the onion for 6 to 8 minutes until soft. Add the garlic, chili, tomato paste and paprika for 1 minute, then add the tomatoes and simmer for 8 to 10 minutes until thick.
- Stir in the rice for 1 minute, pour in the wine and let it bubble for 1 minute. Add 900 ml (3 3/4 cups) of the hot shell broth and the salt.
- Simmer uncovered for 10 minutes, stirring once or twice. Add the clams, cover and cook for 3 to 4 minutes until they open. Discard any that stay shut.
- Add the shrimp, cover and cook for 2 to 3 minutes until pink and opaque. The rice should be loose and slightly soupy, so stir in a little more hot broth if needed, then fold in half the coriander.
- Rest for 3 minutes, then serve in wide bowls with the remaining coriander and lemon wedges.
Tips
- No time for shell broth? Use 900 ml (3 3/4 cups) of fish or seafood stock, though the shells give the deepest flavor.
- A handful of mussels or a cooked crab claw added with the clams makes the pot even more generous.
Questions and answers
Is arroz de marisco the same as paella?
No. It is soupy rather than dry, built on a tomato base and finished with fresh coriander, and there is no crust on the bottom. The rice should be loose and juicy.
Can I make arroz de marisco ahead of time?
Prepare the broth and tomato base a day ahead, but cook the rice and seafood just before serving. Reheated seafood rice turns mushy and the shrimp toughen.
Which rice should I use?
Portuguese carolino rice is traditional, but any medium-grain rice such as risotto rice works. Long-grain rice stays too separate and dry for this dish.
How long does it take to make Arroz de Marisco (Portuguese Seafood Rice)?
About 1 h 10 min in total: 30 min of preparation and 40 min of cooking.
How many calories are in Arroz de Marisco (Portuguese Seafood Rice)?
About 480 kcal per serving, with 25 g of protein, 68 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 68 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
