Entree: Brazil – Espirito Santo – Arroz com Mariscos (Brazilian coastal seafood rice cooked with tomatoes, onions and regional seasonings)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
20 min
Additional
10 min
Total
50 min
Ingredients
- 2 cups (370 g) long-grain rice, rinsed and drained
- 4 cups (960 ml) hot fish or seafood stock
- 1 lb (450 g) mixed seafood (shrimp, squid, firm white fish), cleaned and roughly uniform pieces
- 1 cup (240 g) diced ripe tomatoes
- 1 medium onion, about 5.3 oz (150 g), thinly sliced
- 4 garlic cloves, minced
- 1 medium red bell pepper, about 6 oz (170 g), diced
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) annatto (urucum) oil or 1 tbsp (15 ml) olive oil infused with annatto
- 1/2 cup (120 ml) dry white wine (optional)
- 1 tbsp (15 g) tomato paste
- 1 bay leaf
- 1/2 cup (15 g) chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- Lemon or lime wedges, for serving
Instructions
1. In a wide, heavy-bottomed pan or Dutch oven, heat olive oil and annatto oil over medium heat. Add sliced onion and diced bell pepper and cook until softened, about 5–6 minutes.
2. Add minced garlic and tomato paste, stirring a minute until aromatic. Add diced tomatoes and cook until they begin to break down, 4–5 minutes.
3. Stir in the rice and coat grains in the tomato-onion mixture; cook 1–2 minutes to toast slightly. Pour in white wine (if using) and let it reduce for 1–2 minutes.
4. Add the hot seafood stock and bay leaf, bring to a gentle simmer. Season with salt and pepper. Reduce heat to low, cover, and simmer for 12–14 minutes, until the rice is nearly tender but still has some bite.
5. Nestle the mixed seafood into the rice, cover, and continue cooking 6–8 minutes more until shrimp are pink, fish is opaque, and squid is tender. If using shellfish (mussels/clams), add them now and cook until they open.
6. Remove from heat, discard bay leaf, and stir in chopped cilantro. Let rest, covered, 3–5 minutes to finish steaming.
7. Adjust seasoning with salt and pepper, squeeze lemon or lime over the top, and serve hot straight from the pan.
