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Arroz de Marisco

A luxurious Portuguese seafood rice with shrimp, clams, and mussels layered in a saffron-infused broth with tomatoes and white wine. A celebration dish that's impressive yet approachable.

65 minMediumServes 4420 cal/serving

PortugueseDinnerStovetopPescatarian

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Ingredients

  • 4 tbsp olive oil
  • 1/2 cup yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 6 oz dry white wine
  • 4 cups fish broth or seafood broth
  • 2 cups Arborio rice
  • 1/4 tsp saffron threads
  • 1 lb large shrimp (peeled, deveined), peeled deveined
  • 1 lb littleneck clams (in shells), cleaned
  • 1 lb mussels (in shells), cleaned debearded
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions

  1. 1

    Warm the 4 cups fish broth or seafood broth in a pot and dissolve the 1/4 tsp saffron threads in it. Set aside.

  2. 2

    Heat 4 tbsp olive oil in a large, shallow paella-style pan or wide risotto pot over medium heat. Saute the 1/2 cup finely diced yellow onion until softened, about 3 minutes.

  3. 3

    Add 4 minced garlic cloves and cook for 1 minute. Stir in 2 tbsp tomato paste and cook for 1 minute.

  4. 4

    Add the 2 cups Arborio rice and stir to coat with oil, about 2 minutes.

  5. 5

    Deglaze with 6 oz dry white wine, stirring until mostly absorbed, about 2 minutes.

  6. 6

    Add the warm saffron 4 cups fish broth or seafood broth 1 cup at a time, stirring frequently and waiting for the liquid to be mostly absorbed before adding more, about 20-25 minutes until rice is nearly tender.

  7. 7

    Season 1 lb peeled deveined large shrimp (peeled, deveined) with 1/2 tsp salt and 1/4 tsp black pepper. Nestle the 1 lb cleaned littleneck clams (in shells), 1 lb cleaned debearded mussels (in shells), and shrimp into the rice.

  8. 8

    Cover and cook until all shellfish open and shrimp is pink, about 8-10 minutes. Discard any unopened shells.

  9. 9

    Garnish with 1/4 cup chopped fresh parsley and serve immediately.

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Questions

What is Arroz de Marisco?

A luxurious Portuguese seafood rice with shrimp, clams, and mussels layered in a saffron-infused broth with tomatoes and white wine. A celebration dish that's impressive yet approachable. This reference files it under Portuguese dinner: made on the stovetop, rated medium and about 65 minutes start to finish.

What does deglazing do in Arroz de Marisco?

Step 5 reads: "Deglaze with 6 oz dry white wine, stirring until mostly absorbed, about 2 minutes." The browned bits stuck to the pan are concentrated flavor. The liquid in step 5 dissolves them into the sauce; scrape the bottom as it bubbles.

Is there a substitute for arborio rice in Arroz de Marisco?

The entry for Arroz de Marisco calls for 2 cups Arborio rice. In its place: Any short-grain rice, such as sushi rice, still releases enough starch. Long-grain rice will not give a creamy result.

Can I use frozen shrimp instead of shrimp in Arroz de Marisco?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Arroz de Marisco uses 1 lb large shrimp (peeled, deveined), peeled deveined.

Does Arroz de Marisco contain shellfish?

Yes: 1 lb large shrimp (peeled, deveined), peeled deveined, 1 lb littleneck clams (in shells), cleaned and 1 lb mussels (in shells), cleaned debearded. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Arroz de Marisco?

One serving (the recipe makes 4) is about 420 calories, with 28 g protein, 52 g carbohydrate and 8 g fat, plus 2 g fiber and 980 mg sodium.

How long does Arroz de Marisco keep?

Refrigerate what is left of Arroz de Marisco within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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