Seafood Rice (Arroz de Marisco)
A comforting one‑pot Portuguese rice dish brimming with shrimp, clams and chorizo, perfect for a relaxed weeknight dinner.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Heat the olive oil in a large, heavy‑bottomed pot over medium heat; add the onion and bell pepper and sweat until softened, about 5 minutes.
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Step 2 of 6
Stir in the garlic, smoked paprika and piri‑piri flakes, cooking for another minute until fragrant.
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Step 3 of 6
Add the chorizo slices and fry until they begin to release their oil, then pour in the white wine and let it reduce by half, roughly 2 minutes.
-
Step 4 of 6
Mix in the rice, coating it with the aromatics, then add the diced tomatoes and fish stock; bring to a gentle boil, then reduce to a simmer and cook uncovered for 12 minutes, stirring occasionally.
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Step 5 of 6
Tuck the mixed seafood into the rice, cover the pot and cook for another 8–10 minutes until the rice is tender and the shellfish have opened; discard any unopened shells.
-
Step 6 of 6
Season with salt and pepper, remove from heat and let stand covered for 5 minutes; fluff with a fork, sprinkle chopped coriander and serve immediately.
Notes from the kitchen
If fresh fish stock is unavailable, use a good quality low‑sodium chicken broth and add a splash of lemon juice for acidity.
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