Arroz de Marisco

Name: Arroz de Marisco
Cuisine: Portugal
Ingredients: 1.2 kg Mixed seafood (prawns, clams, mussels, squid); 400 g Short-grain rice (arborio or carnaroli); 1 large Onion; 4 Garlic cloves; 3 medium Tomato (chopped); 1.2 L Fish or seafood stock; 80 ml Olive oil; 1 bunch + 1 lemon Fresh coriander and lemon

A recipe from Portugal.

🇵🇹 PortugaldinnertraditionalriceBasedseafoodonePotfamilyStylecomfortFood

Nutrition (per serving)

520Calories

38 gProtein

58 gCarbs

16 gFat

5 gSugar

1200 mgSalt

Ingredients

1.2 kg Mixed seafood (prawns, clams, mussels, squid)
400 g Short-grain rice (arborio or carnaroli)
1 large Onion
4 Garlic cloves
3 medium Tomato (chopped)
1.2 L Fish or seafood stock
80 ml Olive oil
1 bunch + 1 lemon Fresh coriander and lemon

Method

Clean all seafood: devein prawns, scrub clams and mussels (discard any open ones that don't close when tapped), slice squid into rings. In a large pot heat olive oil, sauté finely chopped onion and minced garlic until soft. Add chopped tomatoes and cook 5 minutes until they form a sauce.
Add the rice and stir for 2 minutes to coat in oil and toast slightly. Pour in the hot fish/seafood stock gradually while stirring. Bring to a simmer and cook 10 minutes, stirring occasionally. Add the squid and clams/mussels first (they take longer), cover partially and cook 5 minutes.
Add prawns and any remaining seafood, stir gently, cover and cook another 5-7 minutes until rice is al dente and seafood is cooked through (clams/mussels open). If too dry add a splash more stock. Turn off heat, let rest covered 5 minutes. Squeeze lemon juice over top, sprinkle with chopped coriander, and serve directly from the pot.