Entree: Guinea-Bissau – Northern Culinary Region – Arroz de Marisco (Hearty Portuguese-influenced seafood rice cooked with mixed shellfish and fish in a spiced tomato broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 5 min

Total 1 hr

Ingredients

- 2 cups (370 g) long-grain rice, rinsed until water runs clear
- 1 lb (450 g) medium shrimp, peeled and deveined
- 1 lb (450 g) firm white fish (e.g., snapper or grouper), cut into 1 in (2.5 cm) pieces
- 1 lb (450 g) mussels or clams, scrubbed and debearded if needed
- 4 cups (960 ml) fish stock or water
- 14 oz (400 g) crushed tomatoes (canned) or 2 cups (480 ml) fresh crushed tomatoes
- 1/2 cup (120 ml) dry white wine (optional)
- 3 tbsp (45 ml) palm oil or olive oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 1 large red bell pepper, chopped, approx. 6 oz (170 g)
- 4 cloves (12 g) garlic, minced
- 1 tsp (5 g) piri-piri or crushed red chili flakes (adjust to taste)
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- Salt and freshly ground black pepper to taste
- 1/2 cup (15 g) fresh cilantro or parsley, chopped
- 2 tbsp (30 ml) fresh lemon or lime juice
- Lemon or lime wedges for serving

Instructions

1. Prepare seafood and stock: have shrimp peeled, fish cut, and shellfish cleaned. Warm the fish stock in a saucepan and keep at a gentle simmer.
2. Sauté aromatics: in a wide, heavy-bottomed pot or deep skillet over medium heat, warm palm oil. Add onion and bell pepper and cook until softened, about 6–8 minutes. Add garlic, piri-piri, and smoked paprika and cook 30 seconds until fragrant.
3. Build the base: stir in crushed tomatoes and the bay leaf; simmer 5 minutes. If using, add white wine and reduce by half to concentrate flavor.
4. Add rice and stock: stir in rinsed rice to coat with the tomato mixture, then add 3 cups (720 ml) of the warm stock (reserve remaining stock). Bring to a gentle simmer, cover partially, and cook for about 10 minutes, stirring once to prevent sticking.
5. Add seafood in stages: add the firm fish pieces and about 1/2 cup (120 ml) reserved stock, cover, and simmer 5 minutes. Add shrimp and then the mussels or clams, cover, and cook 5–7 minutes more until rice is tender, shrimp are pink and opaque, and shellfish have opened (discard any unopened shells).
6. Finish and adjust: remove from heat, stir in chopped cilantro or parsley and lemon juice. Adjust seasoning with salt and pepper and a splash more stock if rice is too firm; let rest 3–5 minutes with lid on.
7. Serve: spoon onto warmed plates or a shallow bowl, garnish with extra herbs and citrus wedges, and offer hot piri-piri on the side for extra heat.