Portuguese
Arroz de Marisco
A brothy Portuguese seafood rice made with a tomato-and-pepper refogado, shellfish stock, and fresh coriander. It should be served immediately, loose and malandrinho, with the rice just tender and the sea-scented broth still generous.
Watch it madeLUZ E A VIDA NO CAMPO · 3:31
Ingredients
- Carolino rice or other short-grain Portuguese rice160g
- Raw prawns, shell-on250g
- Clams, scrubbed and purged200g
- Mussels, scrubbed and debearded200g
- Squid, cleaned and sliced into rings150g
- Onion, finely chopped1 small
- Garlic cloves, finely chopped3
- Ripe tomato, peeled and chopped1 large
- Red bell pepper, finely diced1/2
- Tomato paste1 tbsp
- Dry white wine100ml
- Olive oil2 tbsp
- Bay leaf1
- Piri-piri or chili flakesto taste
- Fresh coriander, chopped3 tbsp
- Lemon wedges2
- Sea saltto taste
- Black pepperto taste
- Water800ml
Method
- Peel the prawns, keeping the shells and heads for stock, and reserve the peeled prawns in the refrigerator.
- Place the prawn shells and heads in a saucepan with 800ml water, bring to a simmer, and cook gently for 15 minutes.
- Strain the prawn stock, pressing the shells well, and keep the stock hot.
- Heat the olive oil in a wide pot over medium heat and cook the onion, red pepper, and bay leaf with a pinch of salt until soft and sweet, about 8 minutes.
- Add the garlic and cook for 1 minute without letting it brown.
- Stir in the chopped tomato and tomato paste, then cook until the mixture is thick and glossy, about 6 minutes.
- Add the squid rings and cook for 3 minutes, stirring them through the refogado.
- Pour in the white wine and let it bubble for 2 minutes to reduce slightly.
- Add the rice and stir for 1 minute so the grains are coated in the refogado.
- Pour in about 600ml of the hot prawn stock, season with salt, black pepper, and piri-piri, and simmer uncovered for 10 minutes, stirring occasionally.
- Add the clams and mussels, cover the pot, and cook for 4 minutes.
- Add the peeled prawns and more hot stock as needed to keep the rice loose and soupy, then cook for 3 to 5 minutes until the rice is tender and the shellfish have opened.
- Discard any clams or mussels that remain closed.
- Turn off the heat, stir in most of the chopped coriander, and adjust the seasoning.
- Serve immediately in deep bowls with the remaining coriander scattered over the top and lemon wedges on the side.
Common questions
Can I substitute carolino rice in Arroz de Marisco, and what works best if I can’t find it?
Use another short-grain rice that releases starch, like bomba, arborio, or calasparra. Avoid long-grain rice, which stays too separate. Expect slight texture changes, but keep the liquid and timing close to preserve the soupy consistency.
When should I add the prawns, clams, and mussels so they don’t overcook?
Add clams and mussels near the end, after the rice is nearly cooked, so they just open and stay tender. Stir in peeled prawns in the last 2–3 minutes, only until they turn pink and opaque.
What are the most common mistakes when making Arroz de Marisco?
The biggest mistakes are using too little stock, overcooking the seafood, and letting the rice get dry or stodgy. Also avoid browning the garlic, and don’t skip reducing the tomato base before adding the rice.
How do I store leftovers, and is this dish good for reheating?
Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or stock, but expect the rice to soften further. Seafood can tighten if overheated, so use low heat.
What should I serve with Arroz de Marisco, and should it be soupy or dry?
Serve it immediately in warm bowls, with lemon wedges, chopped coriander or parsley, and crusty bread. It should be moist and spoonable, not dry; the ideal texture is somewhere between risotto and a brothy rice stew.