Arroz de Marisco

Name: Arroz de Marisco
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Portuguese
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

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

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

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

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

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

Add the 2 cups Arborio rice and stir to coat with oil, about 2 minutes.
5

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

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

Cover and cook until all shellfish open and shrimp is pink, about 8-10 minutes. Discard any unopened shells.
9

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

Questions

How long does Arroz de Marisco keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Arroz de Marisco?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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