Arroz de Marisco

Name: Arroz de Marisco
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 300g short-grain rice; 300g clams, scrubbed; 250g large shrimp, shell on; 250g mussels, cleaned; 1 small crab, cleaned and quartered; 1 onion, finely diced; 4 cloves garlic, minced; 2 ripe tomatoes, grated; 150ml white wine; 1 liter fish stock; 3 tbsp olive oil; Pinch of saffron; 1 bay leaf; Fresh coriander, chopped; Salt and white pepper; Piri piri sauce (optional)

Arroz de Marisco (ah-ROHZ deh mah-REES-koo)

Seafood Rice

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 406 kcal

A soupy, saffron-tinted rice brimming with clams, shrimp, mussels, and crab, simmered in a rich tomato-shellfish broth. Portugal's ultimate coastal celebration dish, served steaming from the pot.

Nutrition & Info

Protein 28.0g

Carbs 42.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ mollusks

Equipment Needed

large heavy pot ladle

Presentation Guide

Vessel: deep serving pot (cataplana or clay pot)

Garnishes: fresh coriander, lemon wedges

Accompaniments: crusty bread, piri piri sauce

Ingredients

300g short-grain rice
300g clams, scrubbed
250g large shrimp, shell on
250g mussels, cleaned
1 small crab, cleaned and quartered
1 onion, finely diced
4 cloves garlic, minced
2 ripe tomatoes, grated
150ml white wine
1 liter fish stock
3 tbsp olive oil
Pinch of saffron
1 bay leaf
Fresh coriander, chopped
Salt and white pepper
Piri piri sauce (optional)

Instructions

1
Heat olive oil in a heavy pot. Sauté onion for 5 minutes, add garlic and cook 1 minute more.
2
Add grated tomato, bay leaf, and saffron. Cook 5 minutes until jammy and fragrant.
3
Pour in white wine and let reduce by half. Add fish stock and bring to a boil.
4
Add crab pieces and simmer 10 minutes. Add rice and stir well.
5
After 8 minutes, nestle clams, mussels, and shrimp into the rice. Cover and cook 7-8 minutes until shells open and shrimp are pink.
6
The rice should be loose and soupy, not dry. Season with salt and pepper, scatter coriander, and serve immediately from the pot.

💡

Did You Know?

Portuguese fishermen say the rice must be "malandrinho" (a bit naughty) — meaning loose and soupy, never dry like a paella.

Chef's Notes

Equipment Tips

large heavy pot
ladle

Garnishing

fresh coriander, lemon wedges

Accompaniments

crusty bread, piri piri sauce

The Story Behind Arroz de Marisco

Arroz de marisco is the crown jewel of Portuguese coastal cooking, a dish born from the abundance of Atlantic shellfish and the Portuguese love of rice introduced via Asian trade routes. Every seaside restaurant from the Algarve to Cascais serves its own version, and Sunday family lunches along the coast invariably feature a steaming pot of this fragrant seafood rice.

🕐 Traditionally enjoyed lunch, sunday family meals 📜 Origins: Coastal Portugal, centuries-old

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