Arroz de Marisco
Arroz de marisco has its roots in the fishing traditions of the Portuguese coast, where fishermen used whatever they caught — small shrimp, clams, and shellfish of varying sizes — in a single pot cooked quickly by the shore. Unlike Spanish paella, which is cooked dry, this Portuguese rice is deliberately kept wet, a distinction that fuels friendly debate across the Iberian border. Every coastal region has its own version, from the Algarve to Aveiro, some adding whole crab, others preferring just shrimp and mussels. It remains the quintessential Sunday dish, often cooked in one large pot for the whole family and served straight to the table without individual plates.
Rice simmered in broth, not just water
The rice absorbs a rich shellfish stock made from shrimp shells, instead of plain water, for an intense flavor.
A generous mix of seafood
Shrimp, mussels, clams and sometimes crab go into the same pot, each added at the right moment so nothing overcooks.
A tomato-and-cilantro base
A sofrito of tomato, onion and garlic, scented with fresh cilantro, forms the rich foundation of the sauce.
A juicy, almost soup-like texture
Unlike paella, this rice stays wet and loose, served straight from the cooking pot, almost like a thick stew.
Ingredients 4 servings
- 400g round-grain rice
- 500g shrimp, shell-on
- 300g mussels
- 300g clams
- 2 large tomatoes, chopped
- 1 onion, chopped
- 3 garlic cloves
- Fresh cilantro, chopped
- Salt and pepper
How to make it
- 1Peel the shrimp, keeping the shells, and boil the shells in water for fifteen minutes to make a flavorful stock, then strain it.
- 2Sauté the onion and garlic in oil until soft, then add the chopped tomatoes and let them reduce for five minutes.
- 3Pour the strained stock over the sofrito and bring to a boil.
- 4Add the rice and cook over medium heat for twelve minutes, stirring occasionally.
- 5Add the mussels and washed clams, cover and cook another five minutes, until the shells open.
- 6Add the peeled shrimp and cook the last three minutes, until lightly browned.
- 7Scatter fresh chopped cilantro on top and serve immediately, hot, straight from the cooking pot.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
