Entree: Portugal – Lisbon – Arroz de Marisco (Hearty Portuguese seafood rice cooked in a flavorful tomato and shellfish broth)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Additional
2 min
Total
40 min
Ingredients
- 1 1/2 cups (300 g) short-grain rice (Arborio or bomba)
- 1 lb (454 g) mussels, cleaned and debearded
- 1 lb (454 g) clams, cleaned
- 1 lb (454 g) large shrimp, peeled and deveined
- 8 oz (225 g) firm white fish (cod or hake), cut into 1-inch (2.5 cm) chunks
- 4 oz (115 g) Portuguese chouriço or smoked sausage, sliced
- 2 tbsp (30 ml) olive oil
- 1 large (200 g) onion, finely chopped
- 1 red bell pepper (150 g), diced
- 3 cloves (9 g) garlic, minced
- 1 cup (240 ml) dry white wine
- 4 cups (960 ml) fish stock or seafood broth, hot
- 1 cup (240 g) crushed or pureed tomatoes
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm water
- 1 tsp (5 g) sweet paprika
- Salt to taste
- Black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley
- Lemon wedges for serving
Instructions
1. Heat olive oil in a wide, heavy skillet or shallow Dutch oven over medium heat. Add chouriço slices and sauté until they release oil and brown slightly, about 3 minutes.
2. Add chopped onion, diced red pepper, and garlic; cook until softened, about 6–8 minutes.
3. Stir in rice and paprika, coating the grains in the fragrant oil for 1–2 minutes. Pour in the white wine and saffron with its soaking liquid, simmer until mostly absorbed.
4. Add crushed tomatoes and hot fish stock, stir to combine, and bring to a gentle simmer. Adjust salt and pepper.
5. After about 8 minutes of simmering, nestle fish chunks into the rice. After 3–4 minutes more, add shrimp. Cover partially and cook until shrimp begin to turn pink and fish is almost cooked, about 4–6 minutes.
6. Add mussels and clams, cover and cook until shells open, about 5 minutes. Discard any shellfish that do not open.
7. Taste and adjust seasoning; the final consistency should be somewhat saucy — add a little hot stock or water if too dry.
8. Remove from heat, sprinkle with chopped parsley, and let rest 2 minutes. Serve bowls of arroz de marisco with lemon wedges on the side.
