Arroz de Marisco

Arroz de Marisco

A loose, saffron-tinted rice stew from Portugal's coast, loaded with prawns, clams, and crab in a rich tomato-seafood broth. This is the Portuguese coast's great celebration of the sea, served soupy and fragrant.

Prep

20 min

Cook

40 min

Total

60 min

Serves

4-6

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) short-grain rice (e.g., carolino, bomba, or arborio), Rinse until water runs clear.
• •300 g (10½ oz) large raw prawns (shell-on, heads on if possible), Peel and devein, reserve shells for stock.
• •500 g (1 lb 2 oz) fresh clams (e.g., amêijoas or littlenecks), Scrubbed and purged in salted water for 20 minutes.
• •1 whole cooked crab (about 500 g / 1 lb 2 oz), Or 200 g / 7 oz lump crabmeat, but shell adds flavour.
• •2 ripe tomatoes tomatoes, Grated or finely chopped, or 1 (400 g / 14 oz) can of chopped tomatoes.
• •1 large onion onion, Finely chopped.
• •4 cloves garlic, Minced.
• •1 bunch fresh coriander (cilantro), Stems finely chopped, leaves for garnish.
• •150 ml (5 fl oz (⅔ cup)) dry white wine
• •1.2 L (5 cups) fish stock (or shellfish stock), Made from prawn shells and crab shells, or use good-quality store-bought.
• •60 ml (¼ cup) olive oil
• •1 tsp sweet paprika
• •1 bay leaf bay leaf
• •saffron threads, ½, Crushed and soaked in 2 tbsp hot water, optional but traditional.
• •salt and freshly ground black pepper, To taste.

Steps

1. 1 Make the stock: put the prawn shells, crab shells (if using), and any trimmings in a large pot with 1.2 L water. Simmer for 15 minutes, then strain. You should have about 1 L of stock; top up with water if needed.
2. 2 Purge the clams: soak in cold salted water (35 g salt per 1 L water) for 20 minutes, then drain and rinse. Discard any open or broken clams.
3. 3 Heat the olive oil in a wide, heavy pot (or paella pan) over medium heat. Add the onion and a pinch of salt, cook until soft, 5-7 minutes. Add garlic, bay leaf, and paprika; cook 1 minute until fragrant.
4. 4 Add the grated tomatoes and cook, stirring, until the mixture thickens slightly, about 5 minutes. Season with salt and pepper.
5. 5 Stir in the rice and toast for 2 minutes, stirring constantly. Add the white wine and let it bubble almost completely.
6. 6 Pour in the hot fish stock, add the saffron and its soaking water, and the chopped coriander stems. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for 12 minutes.
7. 7 Nestle the prawns, clams, and crab pieces into the rice (push them into the liquid). Cover and cook for 5-8 minutes, until the prawns are pink and opaque (internal temperature reaches at least 60°C / 140°F), and the clams have opened wide. Discard any clams that remain closed.
8. 8 Check the rice: it should be al dente (just cooked) and the whole dish should be loose and soupy, not dry. Add a splash of hot stock if it looks too tight. Taste and adjust salt.
9. 9 Rest off the heat for 5 minutes. Scatter with fresh coriander leaves and serve immediately, with lemon wedges on the side if you like.