A rich, saucy rice dish loaded with shrimp, crab, and mussels cooked in tomato broth with palm oil, garlic, and fresh herbs. Angola's coastal celebration dish.
Ingredients
2 cups long-grain rice
300g large shrimp, shell on
200g crab claws or crab meat
200g mussels, cleaned
3 onions, diced
4 cloves garlic, minced
4 tomatoes, chopped
2 tbsp tomato paste
3 tbsp palm oil
1 cup white wine
4 cups fish stock
Fresh cilantro
Salt and pepper
1 hot pepper
Instructions
1Heat palm oil in a large wide pot. Saute onions and garlic until soft.
2Add tomatoes and tomato paste. Cook 5 minutes into a thick sauce.
3Pour in white wine and fish stock. Bring to a boil.
4Add rice, stir once, then add hot pepper. Reduce heat and cook 10 minutes.
5Nestle shrimp, crab, and mussels into the rice. Cover and cook 8-10 minutes more.
6Discard any unopened mussels. Garnish with cilantro and lemon. Serve from the pot.
Did You Know?
The best arroz de marisco in Angola is said to be found not in restaurants but in home kitchens along the Benguela coast.