Portuguese Seafood Rice

Be the first to rate

(No Ratings Yet)

Loading...

Portuguese Seafood Rice is a beloved coastal dish brimming with shrimp, mussels, clams, and squid simmered with short-grain rice in a fragrant tomato, pepper, and saffron broth. Inspired by the fishing villages of the Algarve, it captures the briny essence of the Atlantic in one glorious, golden pan.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 65 gCarbs
• 3 gFiber
• 5 gSugar
• 32 gProtein
• 780 mgSodium
• 680 mgPotassium
• 130 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 920 mcgVitamin A

Ingredients

For the Seafood

• 1/2 lb (225 g) large shrimp, shell-on
• 1/2 lb (225 g) fresh mussels, scrubbed and debearded
• 1/2 lb (225 g) fresh littleneck clams, scrubbed
• 1/2 lb (225 g) cleaned squid, bodies sliced into rings and tentacles kept whole
• 3 tbsp Portuguese olive oil

For the Aromatics and Rice

• 1 large yellow onion, finely diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, minced
• 2 ripe tomatoes, grated (or 1 cup canned crushed tomatoes)
• 1 1/2 cups short-grain or Carolina rice
• 1 tsp sweet smoked paprika
• 1/2 tsp saffron threads, steeped in 2 tbsp warm water

For the Broth and Finishing

• 4 cups warm seafood or fish stock
• 1/2 cup dry white wine
• 1 bay leaf
• 1 1/2 tsp sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 1 lemon, cut into wedges, for serving

Directions

1. Prep the seafood: peel the shrimp, reserving the shells for stock, and devein if needed. Scrub the mussels and clams and discard any that stay open when tapped. Slice the squid bodies into 1/2-inch rings.
2. Simmer the reserved shrimp shells in 4 cups of water with the bay leaf for 15 minutes, then strain to make a quick shellfish stock; keep warm.
3. Heat the olive oil in a wide, heavy pan or 13-inch paella-style skillet over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes until softened and lightly golden.
4. Stir in the garlic, grated tomato, paprika, and the saffron with its soaking water. Cook for 3 to 4 minutes until the tomato thickens and turns a deep brick-red color.
5. Add the rice and stir for 1 to 2 minutes so every grain glistens with the base. Pour in the white wine and let it bubble off for about 1 minute.
6. Pour in the warm shellfish stock, season with salt and pepper, and bring to a gentle simmer. Cook uncovered without stirring for 12 to 15 minutes, allowing the rice to absorb the liquid and form a crispy golden crust on the bottom, the prized arroz de fundo.
7. Nestle the clams, mussels, and squid into the rice, hinge-side down. Cover the pan and cook for 4 minutes, then add the shrimp on top, cover again, and cook 3 to 4 minutes more until the shrimp are pink, the shells have opened, and the rice is just tender. Discard any unopened shellfish.
8. Remove from the heat, drape a clean kitchen towel over the pan, and let rest for 5 minutes so the rice finishes absorbing the broth.
9. Scatter the chopped parsley and cilantro across the top and bring the pan straight to the table. Serve with lemon wedges and a small dish of piri-piri sauce on the side.

Cook’s Notes

• Use the freshest seafood available; the dish lives or dies by the quality of the shellfish.
• A short-grain rice such as Carolina or Calasparra holds its shape best; risotto rice works in a pinch but yields a creamier result.
• Resist stirring once the stock goes in, that crispy caramelized bottom layer is essential to authentic Portuguese seafood rice.
• Steep saffron in warm water before adding so its color and flavor bloom evenly through the broth.
• Add piri-piri at the table rather than during cooking to keep the seafood flavor pure and let each diner control the heat.

You might also like

European

Alentejo-Style Cold Tomato and Bread Soup

European

Portuguese Piri-Piri Grilled Chicken

European

Portuguese Egg Custard Tarts

European

Portuguese Seafood Stew with Clams and Shrimp