Arroz de Marisco

Name: Arroz de Marisco
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cape Verdean
Ingredients: 300g long-grain rice; 300g shrimp, shell on; 300g mussels, cleaned; 200g firm white fish, cubed; 1 onion, diced; 4 cloves garlic, minced; 3 tomatoes, chopped; 1 red bell pepper, diced; 100ml white wine; 1L fish stock; 2 tbsp olive oil; 1 tsp paprika; Pinch of saffron; Fresh cilantro and lemon wedges

Arroz de Marisco (ah-HOHZ deh mah-REESH-koo)

Seafood Rice

⏱ Prep Time 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 426 kcal

A soupy, saffron-tinted rice brimming with shrimp, mussels, and fish — Cape Verde's answer to paella, infused with the flavors of the Atlantic.

Nutrition & Info

Protein 30.0g

Carbs 45.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ shellfish

Equipment Needed

wide shallow pan large pot sharp knife

Presentation Guide

Vessel: wide shallow serving pan

Garnishes: cilantro, lemon wedges

Accompaniments: crusty bread, green salad

Ingredients

300g long-grain rice
300g shrimp, shell on
300g mussels, cleaned
200g firm white fish, cubed
1 onion, diced
4 cloves garlic, minced
3 tomatoes, chopped
1 red bell pepper, diced
100ml white wine
1L fish stock
2 tbsp olive oil
1 tsp paprika
Pinch of saffron
Fresh cilantro and lemon wedges

Instructions

1
Heat olive oil in a wide pan. Sauté onion, garlic, and bell pepper for 5 min.
2
Add tomatoes and paprika. Cook 5 min until saucy.
3
Pour in white wine and fish stock. Add saffron. Bring to a boil.
4
Add rice, stir once, and simmer 10 min.
5
Nestle fish, shrimp, and mussels into the rice. Cover and cook 8-10 min until rice is tender and shellfish opens.
6
Discard any unopened mussels. Garnish with cilantro and lemon wedges. Serve immediately.

💡

Did You Know?

The best arroz de marisco should be slightly soupy — Cape Verdeans call the ideal consistency "malandrinho" (a bit naughty).

Chef's Notes

Equipment Tips

wide shallow pan
large pot
sharp knife

Garnishing

cilantro, lemon wedges

Accompaniments

crusty bread, green salad

The Story Behind Arroz de Marisco

Arroz de marisco came to Cape Verde from Portugal but was transformed by the archipelago's extraordinary seafood. Using the daily catch from local waters, Cape Verdean cooks created a version that celebrates Atlantic flavors, making it a Sunday lunch tradition across the islands.

🕐 Traditionally enjoyed sunday lunch or celebrations 📜 Origins: Portuguese colonial era

Comments (0)

No comments yet. Be the first to share your thoughts!