Arroz de Marisco — Seafood rice loaded with shellfish and fish

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

1. Prep all seafood — scrub shells, devein shrimp, cut squid and fish into pieces.
2. Sauté onion, garlic, and bell pepper in olive oil in a large pot.
3. Stir in tomatoes, bay leaf, and paprika. Cook 2 minutes.
4. Add rice, stir to coat in oil for 1 minute.
5. Pour in wine, cook until evaporated.
6. Add hot broth one ladleful at a time, stirring, allowing each to mostly absorb before adding more (about 15 minutes total).
7. Add seafood during the last 8-10 minutes: fish and squid first, then shellfish, shrimp last.
8. Cook until rice is tender and consistency is moist and slightly soupy. Discard any unopened shellfish.
9. 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