Arroz de marisco
Arroz de marisco, from above
Non vegPortugal

Arroz de marisco

A soupy seafood rice with tomato, coriander and a hint of chilli. Eat it with a spoon, loudly.

60 minTime
34 gProtein each
mediumSpice
Rice from the sea1 chapter · 1 min read

Make it your way

Grandma's waySoupy rice with prawns, clams and mussels, tomato and coriander.
The original
546kcalsame
34 gproteinsame
3 gfibresame
60minutessame

Arroz de marisco.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice1½ cups short grain rice
Prawns (shrimp)300 g, shells on
Clamsa big handful, scrubbed
Mussels500 g in shells, scrubbed
Onion1, chopped
Garlic3 cloves
Red bell pepper (red capsicum, red pepper)1, chopped
Tomato3, grated
Olive oil3 tbsp
Coriander leaves (cilantro)a big handful
Dried red chilli1 or 2 piri piri chillies
Water1.2 litres, from the prawn shells
Bay leaf (indian bay leaf)1
Saltto taste

Method

5 steps
  1. 1Peel prawns and simmer the shells in water for 15 minutes for stock. Strain.
  2. 2Soften onion, garlic and pepper in olive oil, add tomato, chilli and bay and cook down.
  3. 3Add the rice and hot stock. Simmer, stirring now and then.
  4. 4Add clams, mussels and prawns and cover until the shells open and prawns turn pink.
  5. 5Stir in coriander and serve immediately.
Serve it like this

Bring the pot to the table and ladle into deep plates while still soupy, with coriander on top and lemon wedges.

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Make it a meal

What goes with Arroz de marisco: a bread or rice, a side, something to drink and something sweet.

On the side Bagara baingan50 min
On the side Aloo gobi35 min
A little snack Peixinhos da horta25 min
To drink Sweet lassi10 min
Something sweet Pão de ló50 min
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