Arroz de Marisco - Portuguese seafood rice

GET THE RECIPE:

2 cups  rice
4 cups  clam juice or fish stock
1 pound  clams
1 pound  mussels
1. pound shrimp
4 TBSP  extra virgin olive oil
1 yellow Onion, Finely Diced
2 cloves  garlic, Minced
3 bay leaves
2 TBSP tomato Paste
2 whole Tomatoes, Cubed
1 tsp  smoked Paprika.
1/2 tsp  salt
1/2 cup fresh cilantro chopped

Clean the clams and mussels, to remove any sand.
Add the extra virgin olive oil to a 6-8 quart pot, allow the oil to heat up.
Add the chopped onion and chopped garlic. Cook for 5 minutes until the onions are soft and translucent.

Add the clams and muscles to the onions and garlic and sauté for about five minutes.

Next add the shrimp, Bayleaves, paprika, white wine diced tomatoes, tomato paste and salt. Cook for about 5 minutes,
Put a colander in a large pot and strain the seafood into the pot in order to separate the fish stock,

You should have about 4 cups of fish stock for 2 cups of rice. You could add more water to make up the difference if needed..

Pour the stock into a 4 quart pot and add the rice. Brink the stock up to a simmer. Then put the lid on the rice and place in the oven for about 25 minutes.

Combine the rice, cilantro and the seafood together. Taste. And season with salt and pepper if necessary. The rice should be slightly soupy. If it is too dry you could add more water, stock or diced tomatoes

add ¼ cup of white wine and up to ¼ cup of fish stock. Let the liquid come to a slight bubble or boil.3. Once bubbling, add your mussels and clams to the stockpot and cover it. (Note: only add if your seafood is still in its shell. If you bought just the meat for one or the other, don’t add it to the stockpot.)4. Keep the stockpot covered and let the mussels and clams steam for about 10 minutes. They will open up and can later be easily removed from their shells.5. After 10 minutes, take the stockpot off the heat and pour your shellfish into a colander set over a bowl. Remove and discard any that didn’t open. Keep and collect the wine/butter/shellfish juices in the bowl with the opened shellfish. This will be a delicious addition to the arroz de marisco6. Remove the shellfish from the shells and set aside.
Stage 2:1. Set the stockpot back over medium-high heat and add your olive oil.2. As the bottom of the pot starts to heat, add your onions, garlic and bay leaf. Stir around for 2-3 minutes as the onions start to sweat.3. Next, add your tomato paste and stir it into the oil and the ingredients. Stir around for another 1 minute.4. To deglaze and create the base for the stock, add the remaining white wine and stir well.5. After another 1 minute, add your carrots, potatoes, tomatoes and chili pepper. Stir for 1 minute
Stage 3:1. With all vegetables in and cooked together, now add your the remaining fish or seafood broth and submerge the ingredients.2. Add your smoked paprika and salt and stir well. Bring your stock to a boil.3. Once the stock is boiling, add your rice. Let it boil and cook for 5 minutes. If you see it becoming too dry in the stockpot, add extra broth as needed. You want to have a semi-liquid consistency.4. After 5 minutes, reduce the heat to a simmer and cook for another 7 minutes.
Stage 4:1. After 7 minutes, add your shrimp and cook for another 3 minutes.2. Add your clam and mussel meats to the arroz de marisco. Cook for another 1 minute before removing the stockpot from the heat.3. Before serving, mix the coriander into the rice, and serve!
Recipe adapted and translated from Cozinha Tradicional.

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PHOTOGRAPHY EQUIPMENT:

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[williamdonahue]

Your video had everything: Portuguese culture, travel info, fishing, and a sensational recipe, all in less than 7 minutes. Thanks and congratulations!

[mariagood]

Michael, I just need to thank you for this wonderful recipe. I made it yesterday along with a couple of other Portuguese dishes and all 13 of us were very happy with this arroz de mariscos. I thought it was genius to cook the seafood ahead of time and make a wonderful stock to cook the rice in. I will be making this dish a lot. Thank you for your very interesting and helpful channel. Keep those Portuguese recipes coming. They sure bring back a lot of memories of my childhood in Lisbon (a zillion years ago).

[Kaygee]

Wow, what a delicious looking recipe! Yummy! :)

[Mangmangmangmanggaebak]

Just made it and I'm in loveeee I'm obsessed ✊🏻

[EvangelinaFragoso]

It’s the best food Portuguese cuisine.

[mariaengst]

when I was in Nazare, I had this dish, they cooked the seafood within the rice, not separate. they even brought the pot to the table.

[ADeFilho]

Love the video and the dish looks delish. My friend is from the Azores and when the family comes down they make this dish but instead of a Tomato base they use Lemon, Butter, Garlic, White Wine, clam juice, and Saffron. Not sure if it's a regional thing or not.

[lesterfei]

Thanks for this recipe. Would you use long grain rice or short grain like aborigio?

[josephsantagada]

Just got back from Lisbon & loved it.. bravo, great rice dish. What type of rice did you use amico.

[pinklipstix]

Your interpretation on this dish looks good, but from the Portuguese videos I see here on youtube, noted the following differences. This rice dish is soupy, lots of broth. Otherwise it's like a paella. Seafood goes in at end after you have built up the flavors of the other ingredients. Rice even goes in before the seafood. As seafood does not take long to cook, I can see why those other recipes all add them at the end. But hey, this is another timely option.

[damianbyrne]

Rice should be cooked first then add seafood no ?

[acaciomadeira]

Your prawns a re overcooked those should go in when your clams and mussels start to open but you shout start with class first then mussels 2 minutes after then prawns when class and mussels just start to open they takemax 1 minute to 1 minute and half depending on size , nothing worse than overcooked prawns

[fernandoabrantescastanheir]

Deixem o Português longe disso. arroz de marisco? Passou longe.

[jbrito]

never never never, that dish is a insult to the real "arroz de marisco"