Entree: Guinea-Bissau – National Cuisine – Arroz de Marisco (West African seafood and tomato rice cooked with mixed shellfish and fish in a spiced broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 1 1/2 cups (278 g) long-grain rice, rinsed and drained
- 1 lb (454 g) large shrimp, peeled and deveined
- 2 firm white fish fillets, approx. 6 oz (170 g) each (approx. 12 oz / 340 g total), cut into chunks
- 1 lb (454 g) mussels or clams, scrubbed and debearded
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) palm oil (optional, for authentic flavor)
- 1 large onion, chopped (about 8 oz / 225 g)
- 1 red bell pepper, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 large ripe tomato, chopped or 1 cup (240 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cayenne or piri-piri (adjust to taste)
- 1 tsp (1 g) dried thyme or 1 sprig fresh thyme
- 2 cups (480 ml) fish stock or low-sodium chicken stock
- 1/2 cup (120 ml) dry white wine or additional stock
- 1/2 cup (120 ml) coconut milk (optional, for a creamy West African touch)
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 lime, cut into wedges for serving

Instructions

1. Heat the olive oil and palm oil if using in a wide heavy skillet or Dutch oven over medium heat. Sauté the onion and bell pepper until softened, about 6 minutes, then add garlic and cook 30 seconds.
2. Stir in the chopped tomato, tomato paste, smoked paprika, cayenne, and thyme; cook 3–4 minutes until the tomato mixture is fragrant and slightly reduced.
3. Add the rice and toast it with the aromatics for 1–2 minutes, stirring to coat the grains. Pour in the white wine and let it reduce by half, then add the fish stock, coconut milk if using, 1 tsp salt, and 1/4 tsp pepper. Bring to a gentle simmer.
4. Nestle the fish pieces into the rice, cover, and simmer gently for 8–10 minutes.
5. Add the mussels or clams, tucking them into the rice, then cover and cook 5 minutes more. Add the shrimp, scatter on top, cover, and cook an additional 3–4 minutes until shrimp are pink and mussels have opened (discard any unopened).
6. Remove from heat, let rest covered 5 minutes. Taste and adjust seasoning with remaining salt and pepper, stir in chopped cilantro, and serve with lime wedges.