Arroz de Marisco — Seafood rice loaded with shellfish and fish
4
Units:
Prep: 20 min Cook: 30 min
Ingredients
- 1 lb mixed seafood (shrimp, mussels, clams, squid, fish chunks)
- 1 cup Carolino or Arborio rice
- 1 large onion, finely chopped (~7 oz)
- 2 cloves garlic, minced (~¼ oz)
- ½ red bell pepper, chopped (~3 oz)
- ½ cup chopped tomatoes
- 4 cup hot fish or seafood broth
- ½ cup dry white wine
- 3 tbsp olive oil
- 1 bay leaf
- ¼ cup chopped fresh cilantro or parsley
- Salt, pepper, and paprika to taste
A celebration of Portugal's coast. Unlike dry paella, Arroz de Marisco is served wetter and soupier ('malandrinho'), allowing the flavorful seafood broth to infuse every grain of creamy rice. A generous, communal dish brimming with the taste of the sea.
Instructions
- Prep all seafood — scrub shells, devein shrimp, cut squid and fish into pieces.
- Sauté onion, garlic, and bell pepper in olive oil in a large pot.
- Stir in tomatoes, bay leaf, and paprika. Cook 2 minutes.
- Add rice, stir to coat in oil for 1 minute.
- Pour in wine, cook until evaporated.
- Add hot broth one ladleful at a time, stirring, allowing each to mostly absorb before adding more (about 15 minutes total).
- Add seafood during the last 8-10 minutes: fish and squid first, then shellfish, shrimp last.
- Cook until rice is tender and consistency is moist and slightly soupy. Discard any unopened shellfish.
- Remove bay leaf, season with salt and pepper. Stir in fresh herbs before serving.
Tips
- The goal is 'malandrinho' — wetter than risotto, not dry like paella
- Use the freshest seafood available; frozen works but fresh is transformative
- Serve from the pot at the center of the table for the authentic communal experience
Created: 4/23/2025, 10:42:50 PM diytraditional
Large pot or deep skillet, knife, cutting board, ladle