Arroz de Marisco (Portuguese Seafood Rice)
This Portuguese arroz de marisco (seafood rice) is made with fluffy rice, peppers, tomatoes, white wine, and a mix of seafood, creating an almost creamy consistency and incredible savoury flavors with minimal effort.
Equipment
- 1 Cataplana or large, deep pot or skillet with a lid
Ingredients
Base
- 4 Tablespoons olive oil
- 1 large onion chopped
- 4 garlic cloves chopped
- About 1½ cups bell peppers chopped (any colour)
- 1 large tomato chopped, or 1 cup crushed tomatoes
- 1 bay leaf
- 1 teaspoon paprika
- 1 Tablespoon pimenta moída
- Pinch of white pepper
- Tiny pinch of salt the seafood bouillon already adds salt
- ½ cup Vinho Verde or dry white wine
- 2 Knorr seafood bouillon cubes
- 4 cups water
- 1½ cups Carolino rice best or another short- to medium-grain rice
Seafood
- 1-2 cups calamari rings
- 1 pound shrimp about 3-4 cups, peeled and deveined
- 2-3 cups mussels cleaned and debearded
- 3 lobster tails halved lengthwise
For Serving
- Fresh parsley chopped
- Lemon juice to taste
Instructions
- Heat the olive oil over medium heat. Add the onion, garlic, and peppers, and sauté until soft and fragrant, about 2-3 minutes.1 large onion, 4 garlic cloves, 4 Tablespoons olive oil, About 1½ cups bell peppers
- Stir in the chopped tomato (or crushed tomatoes), bay leaf, paprika, and pimenta moída.1 teaspoon paprika, 1 bay leaf, 1 large tomato, 1 Tablespoon pimenta moída
- Cook for 1-2 minutes to let the flavours develop.
- Season lightly with white pepper and a tiny pinch of salt. Add the Vinho Verde, bouillon cubes, water, and rice. Stir well and bring to a gentle simmer.Pinch of white pepper, Tiny pinch of salt, ½ cup Vinho Verde or dry white wine, 2 Knorr seafood bouillon cubes, 4 cups water, 1½ cups Carolino rice
- Nestle the calamari, shrimp, mussels, and lobster tails into the broth. Cover with a lid, reduce the heat to low, and cook until the rice is tender and the seafood is just cooked through.1 pound shrimp, 1-2 cups calamari rings, 2-3 cups mussels, 3 lobster tails
- Finish with chopped parsley and a splash of fresh lemon juice. Serve hot while the rice is still saucy and spoonable.Fresh parsley, Lemon juice
Notes
Storage: Arroz de marisco is best enjoyed fresh while the rice is still saucy and the seafood is tender. If needed, store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat the dish over low heat on the stove, adding a splash of water or broth to loosen the rice back up.
