A soupy, saffron-tinted rice brimming with shrimp, mussels, and fish — Cape Verde's answer to paella, infused with the flavors of the Atlantic.
Ingredients
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300g long-grain rice
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300g shrimp, shell on
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300g mussels, cleaned
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200g firm white fish, cubed
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1 onion, diced
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4 cloves garlic, minced
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3 tomatoes, chopped
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1 red bell pepper, diced
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100ml white wine
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1L fish stock
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2 tbsp olive oil
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1 tsp paprika
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Pinch of saffron
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Fresh cilantro and lemon wedges
Instructions
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1
Heat olive oil in a wide pan. Sauté onion, garlic, and bell pepper for 5 min.
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2
Add tomatoes and paprika. Cook 5 min until saucy.
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3
Pour in white wine and fish stock. Add saffron. Bring to a boil.
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4
Add rice, stir once, and simmer 10 min.
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5
Nestle fish, shrimp, and mussels into the rice. Cover and cook 8-10 min until rice is tender and shellfish opens.
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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).