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Um prato de Arroz de Marisco com camarão, mariscos é servido em um prato branco decorativo com uma borda floral. Sobre uma toalha de mesa xadrez vermelha e branca, esta receita inclui uma vibrante variedade de ingredientes coloridos.

Portuguese Seafood Rice Recipe

Jorge Bastos
Seafood rice (or Arroz de Marisco) is a traditional Portuguese dish highly appreciated, especially in the country's coastal regions. It is often prepared at home or enjoyed in restaurants and associated with festive days and special occasions like birthdays or family gatherings.
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Prep Time 5 days
Cook Time 30 days
Servings 6

Equipment

  • 1 Large cooking pot
  • 1 Spatula or wooden spoon
  • 1 Fork
  • 1 Spoon

Ingredients
  

  • 1 Large onion
  • 2-3 Garlic cloves
  • 500 g Carolino rice Arborio rice, if you can't find Carolino rice
  • 3 tbsp tomato pulp
  • 2 l water
  • 1 Seafood cream packet
  • 1 Bay leaves
  • sal a gosto
  • 1 Tabasco or chili powder Only if you like spicy food
  • Seafood mix
  • 6-8 tiger prawn at least one per portion
  • 150 g medium-sized peeled shrimp
  • 200 g clams
  • 1 bunch of parsley

Instructions
 

  • Boil 2 liters of water in an electric kettle.
  • Chop the garlic and onion into small pieces.
  • Add the onion and garlic to a large pan with hot olive oil, and sauté for 5 minutes over medium heat until golden.
  • Add the rice and let it fry for 30 seconds.
  • Add the tomato paste and mix everything together, then add the boiling water. The amount of water should be twice the amount of rice.
  • Prepare the seafood soup stock: in a bowl, mix the contents of the seafood soup sachet with a bit of cold water until dissolved into a smooth paste without lumps.
  • Add the paste and bay leaves to the rice. Taste and adjust the seasoning. Add salt or spice to taste.
  • Add the seafood mixture and the clams. Let the rice cook over medium heat.
  • Add the small and large shrimp when the rice is halfway cooked (about 15 minutes).
  • After 5 minutes, when the rice is al dente, turn off the stove. The rice should be quite soupy with plenty of sauce.
  • Add parsley and serve.