Entree: Portugal – Portuguese Seafood Coast – Arroz de Marisco (Portuguese seafood rice with mixed shellfish in a tomato-saffron broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 2 min

Total 47 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 garlic cloves, minced, about 0.5 oz (15 g)
- 1 red bell pepper, diced, about 6 oz (170 g)
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (300 g) short-grain rice (Arborio or bomba)
- 4 cups (950 ml) hot fish stock or shellfish stock
- 1 cup (240 g) canned crushed tomatoes or passata
- 1 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm stock
- 1 tbsp (15 g) tomato paste
- 8 large shrimp, peeled and deveined, approx. 1 lb (454 g)
- 1 lb (454 g) small clams, scrubbed
- 1 lb (454 g) mussels, scrubbed and beards removed
- 8 oz (225 g) squid, cleaned and cut into rings
- 2 tbsp (30 g) chopped fresh parsley
- 1 tsp (5 g) smoked paprika (pimentón)
- Salt and freshly ground black pepper
- Lemon wedges for serving

Instructions

1. Heat 3 tbsp (45 ml) olive oil in a wide, heavy-based skillet or shallow pot over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes. Add the garlic and diced red pepper and cook 2–3 minutes more until softened.
2. Stir in the tomato paste and smoked paprika and cook 1 minute. Add the crushed tomatoes and white wine; simmer 3–4 minutes to meld flavors and reduce slightly.
3. Add the rice and stir to coat grains in the tomato mixture for 1–2 minutes. Pour in the hot fish stock and the saffron with its soaking liquid, season lightly with salt and pepper, and bring to a gentle simmer.
4. Cook the rice uncovered at a gentle simmer for about 10 minutes, stirring occasionally to prevent sticking. Add more stock or a little water if the mixture is drying too quickly; the final texture should be creamy but with distinct grains.
5. Nestle the clams, mussels, squid rings, and shrimp into the simmering rice. Cover and cook 6–8 minutes more until the shellfish open, the shrimp are opaque, and the rice is tender. Discard any shellfish that do not open.
6. Stir in the chopped parsley, check seasoning, and finish with a drizzle of extra-virgin olive oil. Let rest off heat for 2 minutes.
7. Serve Arroz de Marisco straight from the pot with lemon wedges on the side for squeezing over each portion.