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Portuguese arroz de marisco with shrimp, clams, white fish, tomato broth, and cilantro in a shallow ceramic bowl.

Portuguese Arroz de Marisco

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Brothy Portuguese seafood rice with shrimp, clams, white fish, tomato, garlic, and cilantro.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Portuguese
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Seafood and Stock
  • 1/2 lb large shrimp peeled and deveined, shells reserved
  • 1/2 lb firm white fish fillet cut into 3 cm pieces
  • 1/2 lb small clams scrubbed
  • 4 cups seafood stock hot
Rice Base
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 large ripe tomato grated or finely chopped
  • 1 cup short-grain rice rinsed
  • 1/2 cup dry white wine
  • 1 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup fresh cilantro chopped
  • 1 whole lemon cut into wedges

Equipment

  • Wide heavy pot
  • Large skillet
  • Fine-mesh strainer
  • Chef's knife

Method
 

Build the Stock:
  1. 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:
  1. Heat the olive oil in a wide heavy pot. Cook the onion for 5 minutes until soft, then add the garlic for 1 minute.
  2. 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:
  1. 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.
  2. 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:
  1. Taste for salt, fold in the cilantro, and serve immediately with lemon wedges.

Nutrition

Calories: 520kcalCarbohydrates: 62gProtein: 36gFat: 14gSaturated Fat: 2gCholesterol: 150mgSodium: 1040mgFiber: 3gSugar: 5g

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.