Arroz de marisco is a beloved Portuguese seafood rice designed to arrive at the table loose, fragrant, and generously brothy. Shrimp, clams, and firm white fish share a tomato-and-garlic base that tastes like the coast.
Build a quick seafood stock, cook the rice in the tomato base, then add the seafood near the end so it stays tender.
Use a wide pot so the rice cooks evenly and the seafood can sit in a single layer.
Serving Suggestions
Serve immediately with lemon wedges, cilantro, and a crisp green salad.
Recipe Notes
Refrigerate leftovers promptly and use within two days. Reheat gently with extra stock.
Portuguese Arroz de Marisco
Brothy Portuguese seafood rice with shrimp, clams, white fish, tomato, garlic, and cilantro.
Ingredients
Equipment
Method
Build the Stock:
- Warm the seafood stock in a saucepan. If the shrimp shells are available, simmer them in the stock for 10 minutes, then strain and keep the stock hot.
Start the Rice:
- Heat the olive oil in a wide heavy pot. Cook the onion for 5 minutes until soft, then add the garlic for 1 minute.
- Stir in the tomato and cook for 4 minutes. Add the rice, wine, salt, and pepper and simmer for 2 minutes.
Simmer and Add Seafood:
- Pour in the hot stock and bring to a gentle boil. Reduce the heat and simmer uncovered for 18 minutes, stirring occasionally, until the rice is nearly tender and still brothy.
- Nestle in the fish and shrimp. Add the clams, cover, and cook for 6 to 8 minutes until the seafood is opaque and the clams open. Discard any clams that stay closed.
Finish and Serve:
- Taste for salt, fold in the cilantro, and serve immediately with lemon wedges.
Nutrition
Notes
- Keep the rice loose and brothy; add a splash of hot stock if it thickens before serving.
- Discard any clams that do not open during cooking.
