Arroz de Marisco
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The Tale of Arroz de Marisco
Arroz de marisco, a seafood rice dish, was introduced to Guinea-Bissau through Portuguese colonization, adapting the classic Portuguese seafood rice tradition to local Atlantic shellfish and West African seasoning. It reflects the broader Lusophone culinary thread connecting Guinea-Bissau to Portugal and Brazil.
Ingredients
Scale:· 6 servings
- 3 cups rice
- 2 lb mixed seafood (shrimp, fish, crab)
- 1 onion
- 4 cloves garlic
- 3 tomatoes, chopped
- 1/4 cup palm oil or olive oil
- 4 cups fish or shellfish stock
- 1 bay leaf
- 1 chili pepper
- Chopped cilantro and salt, to taste
Instructions
- 1Saute the onion and garlic in oil until soft.
- 2Add the tomatoes and cook down into a thick sauce.
- 3Add the stock, bay leaf, and chili, and bring to a boil.
- 4Stir in the rinsed rice, cover, and simmer 15 minutes.
- 5Add the seafood, nestling it into the rice, and continue cooking covered 10-15 minutes until the seafood is cooked through and the rice is tender and slightly soupy.
- 6Season with salt, garnish with cilantro, and serve hot.
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