Arroz de Marisco

Name: Arroz de Marisco
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 servings
Cuisine: Portugal
Ingredients: 2 cups short-grain rice; 1 lb shrimp, shell-on; 1 lb clams, cleaned; 1 lb mussels, cleaned; 1/2 lb squid, sliced into rings; 1 onion, chopped; 4 cloves garlic, minced; 2 tomatoes, chopped; 1/4 cup olive oil; 1 bay leaf; 4 cups fish or shellfish stock; chopped cilantro, for garnish

6 servings30 min prep35 min cookMedium Portugal

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The Story Behind It

The Tale of Arroz de Marisco

This richly seafood-laden rice dish reflects Portugal's long Atlantic fishing tradition and history of maritime trade, especially associated with the country's coastal regions. It's considered a national favorite without one documented point of invention, evolved through generations of coastal cooking.

Ingredients

Scale:· 6 servings

2 cups short-grain rice
1 lb shrimp, shell-on
1 lb clams, cleaned
1 lb mussels, cleaned
1/2 lb squid, sliced into rings
1 onion, chopped
4 cloves garlic, minced
2 tomatoes, chopped
1/4 cup olive oil
1 bay leaf
4 cups fish or shellfish stock
chopped cilantro, for garnish

Instructions

1Make a quick shellfish stock by simmering shrimp shells in water; strain and keep warm.
2Heat olive oil in a wide pot and sauté onion and garlic until soft.
3Add tomatoes and bay leaf, cooking until they break down into a sauce.
4Stir in rice to coat with the sauce, then pour in hot stock and bring to a simmer.
5Cook uncovered for 10 minutes, stirring occasionally, keeping the mixture soupy.
6Add clams and mussels, cooking until they begin to open, about 5 minutes.
7Add shrimp and squid, cooking just until shrimp turns pink and squid is opaque, 3-4 minutes.
8Season with salt, pepper, and piri-piri; garnish with cilantro and serve immediately, soupy rather than dry.

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