Arroz de Marisco

In my family, this was always a special meal, prepared for holidays and large gatherings. However, I’m also known to toss it together on a weeknight. I love making it in my cataplana when I have the chance, because it feels traditional and seals in all that steam and flavour, but you can absolutely make this in a regular pot and get the same delicious result. 

Whether you’re already familiar with Portuguese cooking or just starting to explore it, arroz de marisco is one of those recipes that welcomes you in and keeps you coming back for more! It’s truly like a hug in a bowl. 

What is Arroz de Marisco? 

Arroz de marisco is a traditional Portuguese seafood rice dish made by cooking rice in a rich, flavourful broth with tomatoes, peppers, wine, and a variety of seafood. The name translates to “seafood rice,” and it’s known for its slightly saucy texture and savoury, comforting taste.

Unlike dry rice dishes, arroz de marisco is meant to be moist and spoonable, almost halfway between a risotto and a stew. As the rice cooks, it absorbs the seafood broth and releases starch, creating a signature creamy consistency without any actual cream.

You’ll find arroz de marisco served all across Portugal, especially in coastal regions, where it’s often made with whatever seafood is freshest that day. In many homes, it’s considered a special dish, perfect for weekends, family gatherings, or anytime you want something that feels a little extra. 

Why You’ll Love This Recipe

• One Pan - Everything cooks together in one pot or cataplana, which means fewer dishes and layers of flavour built right in without any fuss. 
• Tastes and Textures - The unique combination of tender seafood, soft rice, and rich savoury broth creates a soft texture with subtle chewiness from the seafood. Unlike anything else, arroz de marisco is comfort food at its best! 
• Special but Approachable - This dish looks and tastes impressive, but the steps are simple and forgiving, making it easy to recreate at home. I promise, it’s virtually foolproof. 

Ingredients and Notes

Scroll down to the recipe card for the complete ingredient list and instructions! 

• Seafood - A blend of lobster, shrimp, calamari, and mussels gives arroz de marisco its rich, briny flavour. That said, this dish is very flexible. So, feel free to use what’s freshest or easiest to find. Just be sure to add quicker-cooking seafood toward the end so it stays tender! 
• Onion, Garlic, and Peppers - These form the flavour base of the dish. A mix of bell peppers adds sweetness, color, and balance to the savoury seafood broth. Any color works. So, use what you have on hand. Cook all the veggies gently in olive oil until soft and fragrant to build depth before adding the rest of the ingredients.
• Pimenta Moída - This traditional Portuguese chili paste adds depth and a touch of heat. Adjust to taste, or use a little less if you prefer a milder dish. If you can’t find pimenta moída, substitute peri peri sauce instead. 
• Tomato - Fresh tomato or crushed tomatoes add acidity and body to the broth, helping create the saucy base we want. 
• Vinho Verde - A splash of this light Portuguese white wine brightens the dish and balances the richness of the seafood. If needed, you can substitute another dry white wine. Or, use extra stock to keep the dish alcohol-free. 
• Knorr Seafood Bouillon - This adds extra savoury depth and enhances the seafood flavour. Keep the added salt minimal, as the bouillon already provides seasoning. 
• Rice - Carolino rice is traditional and ideal, because it absorbs liquid well while releasing starch, giving arroz de marisco its signature creamy, spoonable texture. If needed, Arborio or another short- to medium-grain rice works well, too. 

How to Make a Classic Arroz de Marisco Recipe

I use a cataplana because I have one on hand. However, you can make this recipe in any large, deep skillet or pan! 

1. Sauté the veggies. Heat the oil over medium heat, and sauté the onion, garlic, and peppers until tender. 
2. Combine ingredients. Next, add the tomatoes, bay leaf, paprika, pimenta moída, and stir to combine. Then, add the salt, white pepper, vinho verde, stock, and rice. 
3. Add the seafood. Bring the liquid to a simmer, and add the calamari, shrimp, mussels, and lobster tails, nestling them into the broth. Cover the pan with a lid, and cook on low. 
4. Serve. Sprinkle parsley over the dish, add a splash of lemon juice, and enjoy warm! 

My Favourite Ways to Serve

I love serving arroz de marisco straight from the pot while it’s still hot and saucy, with all the seafood nestled right on top. At home, I usually finish it with a sprinkle of fresh parsley, a drizzle of lemon juice, and a bit of extra olive oil. Then, I serve it with plenty of crusty bread to soak up every last bit of the broth. 

It’s plenty filling on its own, making for a well-rounded meal with protein, carbs, and vegetables. However, you can also add a side salad or roasted vegetables if you’re feeding a large crowd. A glass of white wine makes for a wonderful addition, too! 

How to Store and Reheat

Arroz de marisco is best enjoyed fresh while the rice is still saucy and the seafood is tender. However, if needed, you can store leftovers in an airtight container in the fridge for up to 2-3 days. 

To serve, reheat the dish over low heat on the stove, adding a splash of water or broth to loosen the rice back up. Avoid using the microwave, or the seafood is likely to become rubbery! 

FAQs

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