Entree: Brazil – Ceara – Arroz de Marisco (Hearty coastal Brazilian seafood-and-rice stew with a fragrant broth)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
37 min
Additional
3 min
Total
55 min
Ingredients
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) butter
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 medium red bell pepper, diced (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 1 cup (200 g) long-grain rice, rinsed
- 1/2 cup (120 ml) dry white wine (optional)
- 4 cups (1 L) fish or shellfish stock
- 1 cup (240 g) canned crushed tomatoes
- 1/2 cup (120 ml) coconut milk
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 lb (450 g) mussels, scrubbed and debearded
- 8 oz (225 g) clams, scrubbed
- 8 oz (225 g) squid, cleaned and sliced into rings
- 8 oz (225 g) firm white fish (such as cod), cut into 1-inch pieces
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 1 small hot chile (malagueta or serrano), seeded and finely chopped (optional)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) lime juice (about 1 lime)
- Salt and freshly ground black pepper to taste
- Lime wedges for serving
Instructions
1. Heat olive oil and butter in a wide, heavy pot over medium heat. Add the onion and bell pepper and cook until softened, about 6–8 minutes. Add the garlic and cook 1 minute more.
2. Stir in the rice and cook, stirring, for 2–3 minutes to coat the grains. Add the white wine and let it reduce by half.
3. Pour in the stock and crushed tomatoes, add smoked paprika, cumin, and chopped chile if using. Bring to a gentle simmer, cover partially, and cook for 15 minutes, stirring occasionally.
4. Nestle the fish pieces and squid into the rice, simmer 5 minutes. Add the shrimp and continue to cook another 3 minutes.
5. Add the mussels and clams, cover the pot, and cook until the shells open, 5–7 minutes (discard any that do not open). Stir in the coconut milk and warm through.
6. Adjust seasoning with salt, pepper, and lime juice. Remove from heat and fold in chopped cilantro.
7. Let rest 2–3 minutes to meld flavors, then serve hot with lime wedges and crusty bread if desired.
