Arroz de Marisco (Portuguese Seafood Rice)

Ingredients

• 1 lb mixed seafood (shrimp, mussels, clams, squid, fish chunks)
• 1 cup Carolino or Arborio rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, chopped
• 1/2 cup chopped tomatoes
• 4 cups hot fish or seafood broth
• 1/2 cup dry white wine
• 3 tablespoons olive oil
• 1 bay leaf
• 1/4 cup chopped fresh cilantro or parsley
• Salt, pepper, paprika to taste

Instructions

1. Prep seafood.
2. In a large pot, sauté onion, garlic, and bell pepper in olive oil.
3. Stir in tomatoes, bay leaf, and paprika. Cook 2 mins.
4. Add rice, stir to coat (1 min).
5. Add wine, cook until evaporated.
6. Add hot broth one ladleful at a time, stirring, until mostly absorbed before adding more (approx. 15 mins total needed for rice).
7. Add seafood according to cooking time (fish/squid first, then shellfish, shrimp last) during the last 8-10 mins of cooking the rice. Keep adding broth and stirring.
8. Aim for a moist, slightly soupy consistency ('malandrinho'). Total rice cooking time ~18-20 mins. Ensure seafood is cooked, discard unopened shellfish.
9. Season. Remove bay leaf.
10. Stir in fresh herbs before serving.

What Makes It Special

Arroz de Marisco celebrates Portugal's coast. Unlike dry paella, it's served wetter ('malandrinho'), allowing the flavorful seafood broth to infuse the creamy rice. A generous, communal dish brimming with the taste of the sea.