Entree: Cape Verde – Southern Culinary Region – Arroz de Marisco (Cape Verdean seafood rice cooked in a flavorful tomato and fish-broth stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 2 cups (380 g) medium-grain rice, rinsed
- 3 tbsp (45 ml) olive oil
- 4 oz (115 g) chouriço or chorizo, sliced (optional)
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 medium red bell pepper, chopped, approx. 6 oz (170 g)
- 4 cloves garlic, minced, approx. 12 g
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 4 cups (960 ml) fish or seafood stock (use clam or fish stock)
- 1 tsp (2 g) smoked paprika
- Pinch (approx. 0.5 g) saffron threads, soaked in 1 tbsp (15 ml) warm water (optional)
- 1/2 lb (225 g) raw shrimp, peeled and deveined
- 1/2 lb (225 g) firm white fish (such as cod or grouper), cut into 1-inch pieces
- 1/2 lb (225 g) mussels or clams, scrubbed and debearded if needed
- 2 bay leaves
- Salt and black pepper to taste
- 1/4 cup (15 g) fresh parsley, chopped
- Lemon wedges for serving

Instructions

1. Prepare the base: heat 3 tbsp (45 ml) olive oil in a large heavy skillet or wide pot over medium heat. Add the chouriço if using and sauté until it begins to brown and releases oil, about 3 minutes.
2. Sauté aromatics: add chopped onion and red pepper and cook until softened, about 6–8 minutes. Add garlic and smoked paprika and cook 30 seconds until fragrant.
3. Deglaze and simmer: pour in 1/2 cup (120 ml) white wine to deglaze the pan, scraping up browned bits. Stir in crushed tomatoes, bay leaves, saffron with its soaking water if using, and 4 cups (960 ml) fish stock. Bring to a gentle simmer.
4. Cook the rice: add the rinsed rice, stir to combine, then adjust heat to maintain a gentle simmer. Cover partially and cook 12–15 minutes, stirring occasionally, until the rice is nearly tender and has absorbed most of the liquid.
5. Add seafood: nestle the shrimp, fish pieces, and mussels or clams into the rice mixture. Cover and cook 5–8 minutes more, until shrimp are pink, fish is opaque, and shellfish have opened (discard any unopened shells).
6. Finish and season: taste and season with salt and black pepper as needed. Remove bay leaves. Stir in chopped parsley and a drizzle of olive oil if desired.
7. Serve: spoon Arroz de Marisco into deep bowls, garnish with lemon wedges and extra parsley. Serve immediately so the rice and seafood are hot and flavorful.