Portuguese
Arroz de Marisco
Portuguese brothy seafood rice
A generous Portuguese seafood rice with prawns, clams and mussels in a loose tomato and coriander broth.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Portuguese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Arroz de Marisco
Ingredients
Main
Method
- 1
Soften onion and garlic in olive oil, add tomato and wine and cook until fragrant.
- 2
Stir in the rice and add most of the hot stock, simmering until nearly tender.
- 3
Add prawns, clams and mussels with extra stock as needed and cover until the shells open.
- 4
Discard unopened shellfish and finish with coriander, serving while the rice is still brothy.
Arroz de marisco is Portuguese seafood rice served loose and soupy rather than dry, with the shellfish liquor enriching the broth.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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